Shrimp Bruschetta

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Ingredients

  • 1/2 tablespoon P.S. Flavor!™ Citrus Spice or 1 teaspoon lemon pepper
  • 1 teaspoon P.S. Flavor!™ Creole Kitchen or Creole seasoning of choice
  • 1 1/2 cups small-diced tomatoes (about 2 medium tomatoes)
  • 1/2 cup small-diced red or yellow sweet bell peppers (about 1 pepper)
  • 1/2 cup small-diced English cucumber (about 1/2 cucumber)
  • 1/2 cup small-diced red onion (about 1/2 small onion)
  • 1 tablespoon minced garlic (about 4 cloves)
  • 1 tablespoon capers, rinsed and chopped
  • 2 tablespoons chiffonade fresh basil
  • 2 tablespoons balsamic vinegar
  • 2 1/2 tablespoons extra-virgin olive oil, divided
  • Zest and juice of 1 lemon
  • 1 pound U31/40 (medium to large) shrimp (preferably American wild caught), peeled and deveined
  • 1/2 lemon, juiced, for the shrimp
  • 1 baguette, sliced 1/4-inch on a bias
  • Olive oil, for brushing baguette
  • 1/2 cup of your favorite hummus
  • Drizzle of balsamic glaze, for topping
  • Crumbled feta cheese, for garnish
  • Fresh basil leaves, for garnish

Directions

  1. Combine spices to make a seasoning blend.
  2. Mix together tomatoes, peppers, cucumber, onion, garlic, capers, basil, balsamic vinegar, 2 tablespoons olive oil, lemon juice, lemon zest and 1/2 the seasoning blend. Cover and refrigerate for an hour, if possible, to marry flavors.
  3. Season shrimp with remaining seasoning blend.
  4. In a large nonstick skillet over medium heat, add remaining 1/2 tablespoon olive oil. Add the seasoned shrimp and pan sear on one side until beginning to brown, turn and finish on other side. Add juice from half lemon. Remove from pan and quarter each shrimp into a thumbnail size and place in a mixing bowl.
  5. Heat a grill pan or cast-iron skillet over high heat. Lightly brush baguette slices with olive oil and place on pan. Grill, turning once, until well toasted on both sides, about 2-3 minutes per side. Place on serving plate and set aside until ready to serve.
  6. Spoon tomato salad into shrimp until about a half and half proportion, reserving remaining tomato salad for another use (topping chicken, etc.)
  7. Smear each toast with about a tablespoon of hummus. Spoon tomato shrimp salad atop hummus and drizzle with balsamic glaze. Sprinkle all with crumbled feta and garnish each with basil leaves.

https://www.cutco.com/learn/shrimp-bruschetta