Pesto and Garlic Shrimp Bruschetta Recipe

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 1/3 cup))
• 2 ounces DeLallo capers (, drained (about 1 1/2 tablespoons))
• 1 ounce feta cheese (, crumbled)
• 15-20 small fresh basil leaves (, or 4-5 large leaves, slivered)
• Delallo Glaze Balsamic Modena (, for drizzling)

Instructions

1. 1

   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.

2. 2

   Slice the bread into 1/4- to 1/2-inch slices. Place on a baking sheet and brush with the remaining olive oil and toast in the oven until golden brown.

3. 3

   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.