Preparation time, 10 minutes. Makes 16 appetizers.
Ingredients
16 slices French bread, 1/2 inch thick
1 large clove garlic, peel and cut in half
1/2 cup chopped grape tomatoes
2 tablespoons prepared pesto
2 tablespoons crumbled feta cheese
2 tablespoons chopped flat-leaf parsley
2 teaspoons lemon juice
1/4 teaspoon ground black pepper
1 tablespoon extra-virgin olive oil
16 large uncooked shrimp, deveined and coarsely chopped
Directions
Heat the broiler. Arrange the bread slices in a single layer on a baking sheet. Broil to toast both sides. Rub each slice with the cut side of the garlic clove. Set aside.
In a medium bowl, combine the tomatoes, pesto, cheese, 1 tablespoon of the parsley, lemon juice and pepper. Toss to combine.
Set aside.
In a medium skillet over medium-high heat, warm the oil. Add the shrimp and saute until opaque at the center, about 3 minutes. Stir in the pesto mixture.
Divide the shrimp mixture between the bread slices, spooning a bit on each. Sprinkle with the remaining parsley and serve immediately.
Per serving: 67 calories; 24 calories from fat; 3g fat (1g saturated; 0g trans fats); 23mg cholesterol; 6g carbohydrate; 4g protein; 0g fiber; 128mg sodium.
