Shrimp Bruschetta with Tomato Salsa
Mealthy Tip: If gluten-free, feel free to serve with your favorite gluten-free bread or even with zoodles! This is an incredibly versatile recipe that everyone will love!
Ingredients
| 2 | plum tomatoes, chopped (Tomato Salsa) | |
| 1/4 | onion, very finely chopped | |
| 2 tablespoons | 30 ml | minced fresh cilantro |
| to taste | salt and freshly ground black pepper | |
| 1 pound | 455 g | cocktail shrimp (Shrimp) |
| 2 tablespoons | 30 ml | extra-virgin olive oil |
| 2 teaspoons | 10 ml | honey |
| 6 cloves | garlic, pressed | |
| 1/2 teaspoon | 2.5 ml | pickled chipotle or chipotle powder |
| 1 | lime, juiced | |
| to taste | salt and freshly ground black pepper | |
| 1 | baguette loaf, sliced crosswise into rounds (Bruschetta) | |
| 1 tablespoon | 15 ml | extra-virgin olive oil |
| 4 cloves | garlic, minced |
Instructions
- Make your tomato salsa in a bowl by mixing together the tomatoes, onion, cilantro, and season with salt and freshly ground black pepper to taste. Set aside.
- Mix in a large bowl the shrimp, olive oil, honey, garlic, chipotle, and lime juice; season with salt and pepper. Cover and refrigerate for at least 1 hour (if possible).
- Heat a skillet or pan over medium heat. Add a drizzle of olive oil and cook your shrimp for 3 to 4 minutes on each side.
- Prepare your bruschetta while the shrimp are cooking. Drizzle olive oil over your baguette rounds, rub minced garlic, and toast until lightly golden. Top with tomato salsa and spicy shrimp and serve right away.