Howard L. Puckett
Yield
Makes 2 dozen

How to Make It

Step 1

Heat 1 tablespoon oil in a large skillet over medium-high heat. Sauté shrimp and garlic 3 to 4 minutes until shrimp are cooked.

Step 2

Transfer to a small bowl and chill.

Step 3

Combine tomatoes, 1 tablespoon olive oil and next 6 ingredients in a large bowl; stir in shrimp. Refrigerate until ready to serve.

Step 4

Place bread slices on a baking sheet; brush bread with remaining olive oil. Bake at 375º for 8 minutes. Spoon 1 heaping tablespoon shrimp mixture onto each bread slice.

Ratings & Reviews

RJNoble's Review

Dougboy
June 21, 2013
Delicious and light! Wonderful flavor. A great make-ahead appetizer that everyone loved!

edriver's Review

edriver
February 12, 2011
Easy to make considering the wow factor. Served as appetizer for a small party. Followed recipe exact. Made enough for 8-9 people. Have made this twice and it's a real crowd pleaser!

Dougboy's Review

RachelA88
March 10, 2010
Required a little work to put together, but a very tasty bruschetta. Would definitely serve at a party.

RachelA88's Review

RJNoble
August 16, 2009
I've made this recipe many times for bunko nights...the ladies constantly ask for it! It's a huge it....to cut down on time I used already cooked shrimp & use 'bagel' chips or other crackers instead of the bread for a lighter carb option.