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Has gluten from:
Not vegetarian due to:
This recipe has no customizations.
uncooked, small-medium in size, deveined.
pitted, sliced in half or quartered (based on preference). approx 9.5oz net weight.
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Clean and devein the shrimp.
Heat a skillet over medium-high heat and add a touch of olive oil, enough to barely coat the bottom.
Add the shrimp evenly, making sure each piece is laying flat in the pan.
Cook 3-5 minutes on each side, depending on the size of the shrimp. Set aside once cooked through.
In a bowl, add the olive oil, balsamic vinegar, salt, and pepper.
Dice the roma tomatoes and roughly chop the basil and add to the bowl.
Half or quarter the kalamata olives and add to the bruschetta mixture.
Gently stir, making sure the mixture is evenly coated.
Turn the oven onto high broil. Slice the baguette into medium slices (or to desired thickness).
Place on a baking sheet and place into the oven broiler for 3-5 minutes or until toasted to desired crispness.
Add one spoonful of the tomato/olive mixture to each piece of baguette.
Once each piece has a spoonful of mixture, sprinkle some pine nuts over each piece.
Top with one piece of shrimp and serve immediately.
Make it Shellfish Free!
A shellfish-free variant of this recipe can be made.
Just substitute surimi for shrimp.
This recipe has the following nutrient totals:
Protein 60.1 g
Carbohydrates 57.0 g
Iron 4.97 mg
Fiber 3.72 g
Calcium 44.5 mg
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