8 oz cooked small or salad-size shrimp 225 g
4 tomatoes, ripe, diced 4
4 tbsp balsamic vinegar 60 mL
1/2 cup olive oil 125 mL
1 tbsp lemon juice 15 mL
1/4 tsp garlic powder 1 mL
1/4 tsp black pepper 1 mL
1 tbsp fresh chopped basil 15 mL
1 loaf Italian bread 1 loaf
Preheat oven to broil.
Rinse shrimp and let drain in colander.
In a mixing bowl, combine tomatoes, olive oil, balsamic vinegar, garlic powder, black pepper, basil and lemon juice. Mix well.
Slice bread 1/4-in/0.5-mL thick, brush with olive oil and toast under broiler until lightly brown. Remove from oven.
Spoon shrimp mixture on top of toasted bread and serve immediately.
Chef's Note
Fun take on a classic bruschetta.
Check out Homepage | Eat Shrimp for more great shrimp recipes.
4 tomatoes, ripe, diced 4
4 tbsp balsamic vinegar 60 mL
1/2 cup olive oil 125 mL
1 tbsp lemon juice 15 mL
1/4 tsp garlic powder 1 mL
1/4 tsp black pepper 1 mL
1 tbsp fresh chopped basil 15 mL
1 loaf Italian bread 1 loaf
Preheat oven to broil.
Rinse shrimp and let drain in colander.
In a mixing bowl, combine tomatoes, olive oil, balsamic vinegar, garlic powder, black pepper, basil and lemon juice. Mix well.
Slice bread 1/4-in/0.5-mL thick, brush with olive oil and toast under broiler until lightly brown. Remove from oven.
Spoon shrimp mixture on top of toasted bread and serve immediately.
Chef's Note
Fun take on a classic bruschetta.
Check out Homepage | Eat Shrimp for more great shrimp recipes.
