Shrimp Bruschetta

Everything tastes better with butter, doesn’t it? Originally, I was just going to use olive oil but then the stick of butter was just screaming at me to use it. I closed the fridge door four times and it was still edging me to use it so I couldn’t resist.

[100% organic & wild shrimp]

  • ¼ lb small shrimp
  • 4 garlic cloves, minced
  • 2 red bird’s eye chili peppers, diced
  • 1 TBS flat-leaf parsley, diced
  • 1 TBS unsalted butter
  • 1 TBS extra virgin olive oil
  • Pinch of salt
  • Half a baguette, cut into slices

Turn on oven broiler. Bake bread slices slowly as you cook the shrimp.

In a non-stick pan, melt butter and heat oil on low heat. Once butter is fully melted, and oil is somewhat hot, turn heat to medium and add in garlic and chili pepper. Cook until aromatic then add in shrimp with salt. When the shrimp is done, turn off the heat and stir in the parsley. Remove from pan and serve on top of baguette slices


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