Shrimp bruschetta is delicious and easy to make. The following is a modified recipe from Jamie Oliver’s Happy Days with the Naked Chef; I’d also recommend making Shrimp Bruschetta with Limoncello, another recent hit (add crushed red pepper if you like more heat).
Spicy Shrimp Bruschetta
Serves 3 if served as a meal, 4 or more if served as an appetizer.
about 1/3 cup olive oil
1 1/2 heaping tbsps ginger, peeled & julienned
2-3 cloves garlic, peeled & sliced thin
2 jalapeños, deseeded & sliced thin
16-20 large shrimp, peeled with tails left on
1 to 2 lemons
1/3 cup chopped flat leaf parsley, or to taste
salt & pepper, to taste
1 French baguette, sliced & lightly toasted
Heat a frying pan over high heat. When hot, add 1/4 cup oil, ginger, garlic, jalapeños and shrimp. Cook until shrimp turns bright pink, about 3-4 minutes. Turn heat down to low and add the juice of one lemon, parsley, and the rest of the olive oil. Remove from heat, toss, and taste. Add more lemon juice or olive oil as needed, then season with salt and pepper. Serve over bread.