Shrimp Bruschetta


8 oz cooked small or salad-size shrimp
4 tomatoes, ripe, diced
4 tablespoons balsamic vinegar
1/2 cup olive oil
1 tablespoon lemon juice
1/4 tsp. garlic powder
1/4 tsp. black pepper
1 tablespoon fresh chopped basil
1 loaf Italian bread


Preheat oven broil. Rinse shrimp and let drain in colander. In a mixing bowl, combine tomoatoes, olive oil, balsamic vinegar, garlic powder, black pepper, basil and lemon juice. Mix well.

Slice bread 1/4 inch 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.


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