Summer Seafood...Featuring Mediterranean Shrimp Bruschetta #summerfood #seafood #shrimp #justaddwine #lightandrefreshing

I grew up on the Texas Gulf Coast, so I've had a love for seafood my entire life. Whether it's fish, shellfish, or crab...I love it all! With Summer in full effect, we're eating lighter... so I've created a refreshing seafood appetizer that perfectly showcases sweet wild caught Gulf shrimp. My Mediterranean Shrimp Bruschetta features a chilled topping that contains my favorite flavors from a Greek salad with bite-sizes pieces of boiled shrimp. Just before serving, the chilled shrimp mixture is spooned on top of toasted garlicky French bread. Add a glass chilled white wine...or icy limeade, and you've got a perfect weekend starter...or a light lunch. This recipe is quick enough to serve anytime you're in the mood for something a little bit special.

Mediterranean Shrimp Bruschetta

adapted from Southern Living

Ingredients (makes 1 dozen appetizers):

• 1/2 lb. boiled wild Gulf shrimp -- 16-20/lb. is a good size
• 1 cup chopped Roma tomato (1-2 large)
• 1/3 cup chopped purple onion
• 2 green onions, sliced
• 1/2 cup cucumber -- peeled, seeded, and cubed
• 1/2 cup crumbled feta
• 1 tsp. fresh thyme
• 1 baguette, cut on the diagonal into 3/4-inch thick slices
• 2 tbs. butter
• 1 tbs. olive oil
• 1 tsp. dried parsley
• 1 tsp. granulated garlic

For the dressing:

• Juice of 1 lemon (approx. 1/4 cup)
• 1 tbs. olive oil
• 1 tbs. honey
• 1 tsp. chopped parsley
• 1 tbs. chopped garlic
• Salt and pepper to taste

Directions:

Step 1: Chop each boiled shrimp into 2-3 bite-size pieces. Add the shrimp, diced tomato, purple and green onions, cucumber, feta, and thyme to a large mixing bowl. 

Step 2: Whisk together the lemon juice, olive oil, honey, parsley, garlic, and salt & pepper in a small bowl until completely combined. Pour the dressing over the shrimp mixture and stir to thoroughly combine. Set aside in the refrigerator until you're ready to assemble the bruschetta.

Step 3: Preheat oven to 375℉. Add the butter, olive oil, parsley, and garlic to a small bowl. Microwave for 30 seconds, until the butter is melted. Stir well to combine all ingredients. Slice the baguette into twelve diagonal pieces and place on a cookie sheet. Spoon the garlic butter on each baguette slice. Bake until toasted and golden brown -- approximately 8 minutes.

Step 4: Place the toasted baguette slices on a rectangular serving platter. Mound approximately 2 tbs. of the reserved chilled shrimp mixture on top of the warm baguette slices. Serve immediately.

These bruschetta are full of robust, bright flavors! Somehow  they're light and refreshing...but still quite filling. The sweet shrimp, tangy feta, double shot of onions, aromatic thyme, and fresh veggies work especially well together. The lemony dressing provides a nice tartness that perfectly brings the topping ingredients together. I'm not a fan of olives...but if you are, feel free to add a few chopped Kalamata olives to the shrimp mixture. I hope you'll give these bruschetta a try very soon -- I know you'll love them!