Greek Shrimp Bruschetta

• 1 baguette, cut diagonally into 1/4-inch slices
• Nonstick cooking spray or olive oil
• 2 tablespoons unsalted butter
• 1 pound raw 36-40 count peeled and deveined shrimp
• 1/4 cup dry white wine
• 3 tablespoons fresh lemon juice
• 4 garlic cloves, minced
• 1 can (14.5 ounces) diced tomatoes, drained, or 2 Roma tomatoes, diced
• 1/3 cup pitted and chopped kalamata olives
• 2 tablespoons capers, rinsed and drained
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup crumbled feta cheese
• 1 tablespoon chopped fresh mint
• 1 tablespoon chopped fresh parsley

1. Preheat oven to 350u0b0. Spray baguette slices with cooking spray or brush with olive oil. Bake 8 to 10 minutes or until crisp, turning once.
2. Meanwhile, in large skillet, heat butter over medium-high heat. Add shrimp; cook 4 to 5 minutes or until shrimp turn opaque throughout, stirring frequently. Transfer shrimp to large bowl.
3. Add wine and lemon juice to skillet; cook 1 minute. Stir in garlic, tomatoes, olives, capers, red pepper flakes and black pepper; cook 2 minutes. Pour tomato mixture over shrimp. Add feta, mint and parsley; stir to combine. Serve with toasted baguette slices.

baguette, nonstick cooking spray, unsalted butter, count, white wine, lemon juice, garlic, tomatoes, olives, capers, red pepper, freshly ground black pepper, feta cheese, fresh mint, parsley

Taken from food52.com/recipes/21858-greek-shrimp-bruschetta (may not work)