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Marinated Shrimp Bruschetta

Yield Makes about 3 dozen appetizers
At the annual wine tasting at Clos du Lac Cellars, Jill Murphy, director of marketing and sales, serves shrimp toasts with Sauvignon Blanc or Viognier.


  • 1 pound shrimp (36 to 42 per lb.), shelled and deveined
  • 2 tablespoons olive oil
  • 2 tablespoons sherry vinegar or white wine vinegar
  • 1 clove garlic, pressed or minced
  • 1 tablespoon drained capers, chopped
  • 1 baguette (8 oz.)
  • 1 Roma tomato (3 oz.)
  • 1/4 cup minced green bell pepper
  • 1/4 cup minced green onion
  • Salt
  • 1/4 pound fresh chèvre (goat) cheese

Nutrition Information

  • calories 47
  • caloriesfromfat 38 %
  • protein 3.3 g
  • fat 2 g
  • satfat 0.8 g
  • carbohydrate 3.7 g
  • fiber 0.2 g
  • sodium 81 mg
  • cholesterol 18 mg

How to Make It

  1. In a 4- to 5-quart pan over high heat, bring about 2 quarts water to a boil. Add shrimp, cover, and cook just until opaque in thickest part (cut to test), about 2 minutes. Drain.

  2. In a bowl, mix oil, vinegar, garlic, capers, and shrimp. Cover and chill, stirring occasionally, at least 30 minutes or up to 1 day.

  3. Trim tips from ends of baguette and cut remaining bread crosswise into 36 equal slices. Set slices on racks on a 14- by 17-inch baking sheet.

  4. Bake in a 425° oven until golden, 6 to 8 minutes. If making ahead, store cool slices airtight up to 4 hours.

  5. Seed and finely chop tomato. Add tomato, bell pepper, and onion to shrimp mixture. Season with salt to taste.

  6. Spread cheese on toast. Place vegetables and 1 shrimp on each piece.

  7. Nutritional analysis per piece.