Shrimp Bruschetta with Peppers
Ingredients
36 large shrimp, peeled, de-veined and tail on
Assorted colored peppers
2 cloves roasted garlic, mashed
¼ cup chopped Italian parsley
¼ cup small diced red onion
¾ cup olive oil
2 lemons, for juicing
salt
pepper
1 loaf Italian bread, sliced into 24 biased cuts each ½ inch thick
12 basil leaves
Preparation
1. Roast peppers by placing under your broiler until all sides are blacken, place blacked peppers in a bowl and cover with foil. After 10 minutes brush away blacken skin, julienne.
2. Preheat grill on high, lightly paint each piece of bread with olive oil, season with salt and pepper. Grill both sides and hold for plating.
3. Toss shrimp with ¼ cup olive oil and season with salt and pepper; grill on high until cooked through. Keep warm.
4. Toss together julienned roasted red peppers, mashed roasted garlic, parsley, red onion, ¼ cup olive oil and lemon juice. Season with salt and pepper.
5. Spoon pepper mixture onto toasted bread and top with grilled shrimp, garnish with basil. When you are ready to serve give each bruschetta a squeeze of lemon.
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