Pesto Shrimp and Spinach Bruschetta

By kstatern

Ingredients

• 24 peeled, cooked large shrimp
• 1/4 c. pesto
• 24 1/2 " slices of baguette bread
• 10 oz frozen chopped spinach, well drained
• 4 oz cream cheese
• 1/3 c parmesan
• 1/3 c finely chopped onion
• 1/3 c mayonaise

Preparation

Step 1

Butterfly shrimp. Combine with pesto. Arrange bread slices on baking tray, drizzle with EVOO, salt and pepper. Broil until golden brown (3-4 min). Combine spinach, cream cheese, parmesan, onion and mayonaise. Spread over toasted bread and broil 3 minutes until bubbly. Place shrimp on top and serve.