Spicy Garlic and Lemon Shrimp Bruschetta |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
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To butterfly the shrimp, make a shallow cut all the way along the back of the shrimp. You will see a blackish line - pull it out with the tip of your knife. As the shrimp cooks, it will curl into a 'butterfly' shape. Ingredients:
4 slices baguette, sliced on an angle |
1 teaspoon olive oil |
2 garlic cloves, sliced thinly |
1 red chili pepper, deseeded and sliced |
8 ounces jumbo shrimp, raw, butterflied |
1 lemon, juice |
2 tablespoons cilantro, chopped |
2 ounces arugula |
Directions:
1. Toast the bread and keep warm.
2. Heat the oil in a wok or frying pan and cook the garlic and chili until sizzling.
3. Turn the heat up, add the shrimp and cook until pink.
4. Remove from the heat, then add the lemon juice and cilantro.
5. Season and serve piled on the toast and scattered with arugula.
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