READY IN: 1hr 45mins
INGREDIENTS
2lemons 18extra-large shrimp, peeled and deveined, about 1 lb 1⁄4 cup finely chopped red onion 1tablespoonvinegar, preferably champagne 1teaspoon minced fresh thyme leave 1⁄2 teaspoonsalt 1⁄4 teaspooncracked pepper 1⁄4 cupolive oil 12ouncescherry tomatoes, quartered 1⁄2 cup pitted kalamata olive, halved 3tablespoonscapers 2tablespoons chopped fresh parsley 36cocktail bread, toasts crostini-style 2ounces baby arugula leaves, 2 cups NUTRITION INFO
Serving Size: 1 (102) g
Servings Per Recipe:12
Calories: 87.6
Calories from Fat 51 g 58 %
Total Fat 5.7 g 8 %
Saturated Fat 0.8 g 3 %
Cholesterol 52.9 mg 17 %
Sodium 443 mg 18 %
Total Carbohydrate3.4 g 1 %
Dietary Fiber 1 g 4 %
Sugars 1.2 g 5 %
Protein 6.4 g 12 %
DIRECTIONS
Squeeze 1/4 cup juice from lemons; reserve.Place lemon shells in pot with 8 cups water; over high heat, bring to boil.Add shrimp.Cover; cook until opaque, about 5 minutes.Drain; rinse with cold water to cool; pat dry. Cut s hrimp in half lengthwise; transfer to large bowl.In medium bowl, combine lemon juice with onion, vinegar, thyme, salt and pepper; whisk in oil.Add half of mixture to shrimp; toss.Cover and refrigerate at least 1 hour.Stir tomatoes, olives, capers and parsley into remaining dressing.To serve, top each toast with an arugula leaf, some of tomato mixture and 1 piece of shrimp.(Or for an easy serving method, combine tomato mixture with shrimp and remaining dressing; line platter with arugula and top with tomato-shrimp mixture; serve toasts in basket.).Source: Read Full Article