Gulf Shrimp Crostini

 

24

(1/2-inch-thick) slices French Bread

1

cup frozen cooked deveined peeled salad shrimp (6 oz), thawed, drained

1/2

cup sliced green onions (8 medium)

2

plum (Roma) tomatoes, seeded, chopped

1/2

teaspoon grated lime peel

2

tablespoons fresh lime juice

1/4

teaspoon red pepper sauce

2

cloves garlic, finely chopped

• 1 Heat oven to 350°F. Place bread slices on ungreased 15x10-inch baking pan. Bake 8 to 10 minutes or until crisp.
• 2 Coarsely chop shrimp. In large bowl, gently mix shrimp and all remaining ingredients except bread; set aside.
• 3 Spoon shrimp mixture onto toasted bread slices. If desired, top with additional sliced green onions.