Hot Shrimp Salad On Crostini

Recipe Ingredients

2		Ripe plum tomatoes - cut into 8 pieces each
1		Watercress - washed
		Dried
1 tablespoon	15ml	Olive oil
1/2 teaspoon	2.5ml	Olive oil
4 oz	113g	Shrimp - peeled, deveined
		Cut in half crosswise
1 teaspoon	5ml	Tiny capers - drained
1 teaspoon	5ml	Fresh lemon juice
		Coarse salt to taste
		Black pepper - freshly ground - to taste
1		Crusty peasant bread - toasted
1		Garlic clove - halved

Recipe Instructions

Most people hate to clean shrimp, but these days they're sold peeled and deveined. Or buy a pound of shrimp when you have some extra time, clean them and freeze in 1/4 pound portions to have on hand. It's less expensive that way! 1. Place tomato pieces in a bowl.

Pinch off delicate stems and leaves from bunch of watercress to measure 1/2 cup; reserve.

Heat 1 tablespoon oil in a nonstick skillet over high heat.

Add shrimp; cook 4 minutes, stirring and shaking skillet. When cooked through, add to tomatoes.

Toss capers and lemon juice with tomatoes and shrimp. Season with salt and pepper to taste.

Brush one side of toast (crostini) with remaining teaspoon oil. Rub oiled side of toast with garlic, cut-side down, using both halves of garlic or to taste.

Place toast in the center of a large dinner plate. Spoon shrimp and tomatoes over toast. Top with watercress and serve immediately.

Source:
Taste of Home

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