This Greek-style shrimp crostini is perfect for get-togethers or date night at home.
- Preheat oven to 400°F. Trim off and discard ends on loaf of bread; cut loaf diagonally into 1/4-inch thick slices. On large rimmed baking pan, arrange slices in single layer; brush with oil. Bake 6-8 minutes or until lightly browned.
- Meanwhile, from lemon, squeeze 2 tablespoons juice. Pat shrimp dry with paper towel; sprinkle with salt and pepper. In nonstick 12" skillet, heat butter over medium-high heat. Add shrimp; cook 4-6 minutes or until shrimp turn opaque throughout, stirring frequently. With slotted spoon, transfer shrimp to medium bowl.
- In same skillet, add wine and lemon juice; cook 1 minute. Stir in olives, garlic, tomatoes and crushed red pepper; cook 2 minutes. Pour tomato mixture over shrimp, add cheese and parsley; toss to combine. Makes about 4½ cups. Serve immediately with toasted bread.
215 Calories Per Serving
SATURATED FAT: 4G