Lemon Shrimp Bruschetta

By dyannucci

Ingredients

• Garlic Crostini:
• 12 (1/2- inch thick) slices baguette or Italian Loaf
• Olive oil
• 1 clove garlic, peeled
• Topping:
• 1/4 cup Italian extra-virgin olive oil, plus extra for drizzling
• 2 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes or to taste
• 3/4 pound large shrimp (31/35 count - about 24 shrimp), peeled, deveined, and tails removed
• 3 Tablespoons freshly squeezed lemon juice (about 1 lemon)
• 1 teaspoon finely minced lemon zest
• 3 Tablespoons finely chopped fresh flat-leaf parsley
• Salt and freshly ground black pepper, to taste

Details

Servings 12

Preparation

Step 1

1. For the crostini: Preheat the oven to 400F. Brush baquette slices on both sides with olive oil,
season with salt & pepper. Bake the bread slices on a parchment-lined baking sheet until crisp
and gold brown (10-12 minutes); rub the garlic clove over the toasts while warm.

2. For the shrimp topping: Heat a medium saute pan over medium heat. Add the oil and heat
through. Add the garlic, red pepper flakes and shrimp; cook, stirring constantly, until the
shrimp have just turned pink, about 2 minutes. Add the lemon juice, and cook until the shrimp
has just cooked through and the liquid is reduced by half, about 2 minutes more. Season to
taste with salt and pepper.

3. Serve: Just before serving, drizzle the garlic toasts with olive oil, top with lemon shrimp.
Sprinkle lemon zest and parsley and serve immediately.