Saturday, December 24, 2016

Shrimp And Pesto Crostini


¼ teaspoon pepper
¼ teaspoon salt
½ cup pesto (24 teaspoons)
1 18" baguette
1 tablespoon butter
1 teaspoon olive oil
1-pound jumbo shrimp, peeled & deveined
2 tablespoons red pepper, finely diced (optional)


Preheat the oven to broil.

Slice the baguette into ½" rounds and lay on a baking sheet. Place under the broiler for 1-2 minutes or until lightly brown. Rotate the pan once.

Remove the bread from the oven and set aside.

Toss the shrimp with the salt and pepper and set aside.

Heat the olive oil and butter in a large skillet over medium-high heat.

When the oil and butter are hot, add half of the shrimp in a single layer.

Cook the shrimp for two minutes per side. Remove from the heat and set aside. Repeat with the remaining shrimp.

Spread each piece of baguette with one teaspoon of pesto and top with a piece of shrimp.

Arrange on a serving platter and sprinkle with the diced red pepper, if desired.

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