Hands On:

15 minutes

Total Time:

15 minutes

Serves:

Ingredients

1 (10-oz.) Hy-Vee Bakery baguette
6 tbsp Gustare Vita olive oil, divided
12 tail-on, peeled & deveined raw Argentina red shrimp (16 to 25 count)
½ cup refrigerated basil pesto
¾ cup chopped Basket & Bushel gourmet medley tomatoes
Gustare Vita balsamic glaze, for serving
Fresh basil, for garnish

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Preparation

Cut baguette diagonally into 12 (½-inch-thick) slices; brush both sides with 4 tablespoons olive oil. Cook slices in large nonstick skillet over medium heat for 2 to 3 minutes or until lightly toasted, turning halfway through. Remove from skillet; set aside.

Pat shrimp dry with paper towels. Heat remaining 2 tablespoons olive oil in same skillet over medium heat. Add shrimp; cook for 2 to 4 minutes or until shrimp reach 145°. Slightly cool shrimp.

To serve, spread pesto on one side of toasted baguette slices; top with tomatoes. Lightly drizzle with balsamic glaze, if desired. Top each with 1 shrimp. Garnish with basil, if desired.

Nutrition Facts

Serves: 12

Amount Per Serving
Calories:		150
% Daily Value*
Total Fat: 11g		14%
	Saturated Fat: 1.5g
	Trans Fat: 0g
Cholesterol: 20mg		7%
Sodium: 300mg		13%
Total Carbohydrate: 7g		3%
	Dietary Fiber: 0g	0%
	Sugars: 0g	0%
Protein: 3g		6%