Wednesday, February 1, 2012

Shrimp Bruschetta

Jolene P.

This is our favorite appetizer at Red Lobster...we've made the recipe to the best match and it's yummy!

1 c. diced Roma tomatoes
3/4 c. diced red onion
1 1/2 c. medium pre-cooked shrimp, thawed
1 tbs. finely chopped fresh basil
3/4 to 1 c. balsamic vinaigrette (amount depends on preference...can be found in the salad dressing aisle...we like Wishbone Light made with Olive Oil)
1 baguette loaf

Cut baguette into one inch slices and toast both sides on a hot grill. Drain, wash and pat dry shrimp, place in bowl. Add tomatoes, onions, basil, and vinaigrette and stir. To eat, just spoon mixture onto bread and enjoy!

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