Smokey Shrimp Cabernet

• 1/4 pound bacon thick cut, chopped
• 1 onion medium, thinly sliced
• 1 1/2 pounds uncooked small shrimp
• 1/4 teaspoon crushed red pepper flakes
• 1 jar bertolli vineyard premium collections fire roasted tomato with cabernet sauvignon sauce
• 1 cup chicken broth
• 1 loaf french bread thinly sliced and toasted
• grated Parmesan cheese shaved

1. Cook bacon in 12-inch nonstick skillet until crisp. Remove bacon; reserve 2 tablespoons drippings.
2. Heat reserved drippings in same skillet over medium-high heat and cook onion, stirring occasionally, 4 minutes or until tender. Add shrimp and red pepper flakes. Cook, stirring occasionally, 2 minutes or until shrimp just turn pink. Add Sauce, broth and reserved bacon; heat through. To serve, top bread slices with shrimp mixture, then cheese. Garnish, if desired, with chopped basil.

bacon, onion, shrimp, red pepper, tomato, chicken broth, bread, parmesan cheese shaved

Taken from www.yummly.com/recipe/Smokey-shrimp-cabernet-298924 (may not work)