Shrimp Bruschetta

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INGREDIENTS

  • 5-6 firm Roma tomatoes, diced
  • ½ lb shrimp, peeled and cooked
  • 2 green onions, chopped
  • 1 ripe avocado, peeled and diced
  • 1 garlic clove, minced
  • 8 oz baby mozzeralla cheese balls, halved
  • salt and pepper
  • ½ lemon, juice of
  • olive oil
  • 3 tbsp good quality basil pesto
  • 3 tbsp grated Parmesan, more if you like
  • 1 French baguette, sliced and toasted

INSTRUCTIONS

Place the diced tomatoes in a colander for 10 mins to drain its juices.

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Meanwhile, prepare the remaining ingredients. Slice the shrimp horizontally through the middle.

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In a large bowl, combine the tomatoes, shrimp, green onions, avocado, garlic and mozzarella. Season with salt and pepper.

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Add the lemon juice, 2 tbsp olive oil, basil pesto and Parmesan. Toss gently to combine.Transfer the shrimp brochette into a serving bowl.

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Cover and refrigerate for 1 hr. When ready to serve, toss the brochette gently to freshen. Toast the bread slices and serve next to it.

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source: www.themediterraneandish.com