Cut baguette diagonally into 12 (1/2-inch-thick) slices; brush both sides with 4 tablespoons olive oil. Cook slices in large nonstick skillet over medium heat for 2 to 3 minutes or until lightly toasted, turning halfway through. Remove from skillet; set aside.
Warm, tender shrimp on lightly toasted baguettes are even more delicious with the fresh flavors of ripe tomatoes and basil.
Servings and Ingredients
|1 (10-oz.) Hy-Vee Bakery baguette|
|6 tbsp. Gustare Vita olive oil, divided|
|12 tail-on, peeled & deveined raw Argentina red shrimp (16 to 25 count)|
|½ c. refrigerated basil pesto|
|¾ c. chopped Basket & Bushel gourmet medley tomatoes|
|Gustare Vita balsamic glaze, for serving|
|Fresh basil, for garnish|
Things To Grab
- Pastry brush
- Large nonstick skillet
- Paper towels
Pat shrimp dry with paper towels. Heat remaining 2 tablespoons olive oil in same skillet over medium heat. Add shrimp; cook for 2 to 4 minutes or until shrimp reach 145 degrees. Slightly cool shrimp.
To serve, spread pesto on one side of toasted baguette slices; top with tomatoes. Lightly drizzle with balsamic glaze, if desired. Top each with 1 shrimp. Garnish with basil, if desired.
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 20mg
- Sodium: 300mg
- Total Carbohydrates: 7g
- Protein: 3g