Pesto and Garlic Shrimp Bruschetta

• Seafood

  • 8 oz 51/60 raw shrimp, raw

• Produce

  • 15 Basil, small fresh leaves
  • 4 cloves Garlic

• Condiments

  • 2 oz Delallo capers
  • 3 oz Delallo simply pesto

• Baking & Spices

  • 1 Delallo glaze balsamic modenacrem
  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 3 oz Delallo sun-dried tomatoes in oil
  • 4 tbsp Olive oil, Extra Virgin

• Bread & Baked Goods

  • 1 French bread or sourdough baguette

• Dairy

  • 2 tbsp Butter
  • 1 oz Feta cheese

Found on foodiecrush.com

Description

Ingredients

• 8 ounces 51/60 raw shrimp, shell-on, fresh or defrosted
• kosher salt and freshly ground black pepper
• 4 tablespoons extra virgin olive oil, divided
• 2 tablespoons butter
• 4 cloves garlic, minced or pressed
• 1 french bread or sourdough baguette
• 3 ounces DeLallo Simply Pesto (about 10-12 teaspoons)
• 3 ounces DeLallo sun-dried tomatoes in oil, slivered (about ⅓ cup)
• 2 ounces DeLallo capers, drained (about 1½ tablespoons)
• 1 ounce feta cheese, crumbled
• 15-20 small, fresh basil leaves, or 4-5 large leaves slivered
• Delallo Glaze Balsamic Modenacrem for drizzling

Directions

• Remove the shells and tails from the shrimp and place in a bowl. Season with kosher salt and freshly ground black pepper. In a sauté pan over medium heat, add 2 tablespoons of the olive oil and 2 tablespoons butter and cook until melted. Add the garlic and cook for 1 minute until it becomes fragrant. Add the shrimp and cook slowly, flipping once, about 4 minutes or just until cooked through. Turn off the heat and let the shrimp sit in the garlic oil.
• Slice the bread into ¼- to ½-inch slices. Place on a baking sheet and brush with the remaining olive oil and toast in the oven until golden brown.
• Slather each slice of bread with 1 generous teaspoon of pesto sauce, then top with a sprinkle of sun-dried tomatoes, 2 garlicky shrimp with sauce, capers, feta cheese and basil leaves. Drizzle with balsamic glaze and serve.