Updated: 07/27/2014 10:34 AM
Created: 07/27/2014 10:17 AM WNYT.com
By: Jennifer Andrus
Shrimp Crostini with Arugula Salad
A great recipe to entertain friends or enjoy as a light Summer dinner.
1# Raw Shrimp, peeled and devained
1 Bag of Fresh Arugula
1 Shallot, diced
1 Medium Tomato, diced
1 Clove Garlic, minced
Couple Basil Leaves
Chopped Fresh Parsley
2 tbsp. Extra Virgin Olive Oil (EVOO)
1 Juice of a Lemon
Pinch Red Pepper Flakes (optional)
Salt and Pepper to taste
Cut Baquette into 1 inch thick pieces. Drizzle with EVOO and sprinkle with Italian Seasonings. Cook under broiler for a few minutes until lightly brown.
Preheat sautee pan over medium heat. Add EVOO. Salt and pepper shrimp. Place in pan and cook about 2-3 minutes on each side. Remove shrimp from pan. Rough chop the shrimp into pieces. Set aside.
In the same pan, add shallot, tomatoes and garlic. Sautee for about 5-6 minutes. Add salt and pepper to taste. Add fresh parsley and toss in chopped shrimp. Remove from heat.
Toss Arugula with the juice of one lemon. Spread on plate. Top each slice of baquette with the shrimp mixture. Place Crostini on top of the arugula. Garnish with lemon wedges and fresh basil.