Shrimp Cocktail Bruschetta

READY IN: 1hr 45mins

INGREDIENTS

  • 2lemons
  • 18extra-large shrimp, peeled and deveined, about 1 lb
  • 14 cup finely chopped red onion
  • 1tablespoonvinegar, preferably champagne
  • 1teaspoon minced fresh thyme leave
  • 12 teaspoonsalt
  • 14 teaspooncracked pepper
  • 14 cupolive oil
  • 12ouncescherry tomatoes, quartered
  • 12 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.).
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