Capri Shrimp Salad Bruschetta

Recipe Ingredients

10		Peeled cooked shrimp - (1/2 lb) - cut 1/3" dice (large)
2/3 cup	61g / 2.2oz	Minced fennel
2 tablespoons	30ml	Light mayonnaise
1 tablespoon	15ml	Minced red onion
1 tablespoon	15ml	Snipped fresh dill
2 teaspoons	10ml	Capers - drained
1/8 teaspoon	0.6ml	Dried red pepper flakes
4		Firm cherry tomatoes - quartered
		Dill sprigs - for garnish
		Basic Bruschetta
4		Baguette slices, 1/2" thick (large)
1		Garlic clove - split
4 teaspoons	20ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Combine the shrimp, fennel, mayonnaise, red onion, dill, capers and red pepper flakes in a bowl. Toss to mix. (This can be made a day ahead and refrigerated.) Toss in the tomatoes.

For the Basic Bruschetta: Heat a charcoal or gas grill or stove-top grill pan over medium-high heat. Grill one side of the bread until light grill marks appear, 2 to 4 minutes. Lightly rub the grilled surface with the garlic. Place the bread on a plate and drizzle each slice with 1 teaspoon of oil. Lightly season with salt and pepper.

To serve, spoon the shrimp salad on warm bruschetta slices, dividing evenly. Garnish with dill sprigs. Serve immediately.

This recipe yields 4 servings.

Each serving: 200 calories; 463 mg sodium; 99 mg cholesterol; 8 grams fat; 1 gram saturated fat; 18 grams carbohydrates; 13 grams protein; 1.75 grams fiber.

Source:
The Los Angeles Times, 07-03-2002

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