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Pesto Shrimp and Spinach Bruschetta

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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

Details

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.

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