Spicy Shrimp and Crab Bruschetta

This recipe uses:

D'Italiano® Thick Slice Bread

Original or 100% Whole Wheat

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Makes 20 appetizers.


5 slices D’Italiano® Thick Slice Bread, Original or 100% Whole Wheat
500g large shrimp; peeled and de-veined
1 tsp (5 ml) grated lemon rind
2 cloves garlic; minced
1/2 tsp (2 ml) paprika
1/4 tsp (1 ml) each hot pepper flakes and pepper
1 plum tomato; seeded and finely chopped
3 green onions; finely chopped
1 can (6 oz/170g) crabmeat; drained
2 tbsp (25 ml) freshly squeezed lemon juice
2 tbsp (25 ml) chopped fresh parsley


Cut bread into quarters; arrange on baking sheet. grill bread on barbeque for 1-2 minutes per side until toasted. Set aside. Stir together shrimp, lemon rind, garlic, paprika, hot pepper flakes and pepper. Place shrimp, in single layer, on aluminum foil. grill over medium-high heat for 2-4 minutes, turning once, or until opaque. Stir together tomato, green onions, crabmeat, lemon juice and parsley. Add salt and pepper. Spoon 1 tbsp of crabmeat mixture onto toasted bread. Top with shrimp.

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