Capri Shrimp Salad Bruschetta Recipe

• 10 lrg peeled cooked shrimp - (1/2 lb) cut 1/3" dice
• 2/3 c. chopped fennel
• 2 Tbsp. light mayonnaise
• 1 Tbsp. chopped red onion
• 1 Tbsp. snipped fresh dill
• 2 tsp capers liquid removed
• 1/8 tsp dry red pepper flakes
• 4 x hard cherry tomatoes quartered Dill sprigs for garnish
• 4 lrg baguette slices, 1/2" thick
• 1 x garlic clove split
• 4 tsp extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste

1. Combine the shrimp, fennel, mayonnaise, red onion, dill, capers and red pepper flakes in a bowl.
2. Toss to mix.
3. (This can be made a day ahead and refrigerated.)
4. Toss in the tomatoes.
5. For the Basic Bruschetta: Heat a charcoal or possibly gas grill or possibly stove-top grill pan over medium-high heat.
6. Grill one side of the bread till light grill marks appear, 2 to 4 min.
7. Lightly rub the grilled surface with the garlic.
8. Place the bread on a plate and drizzle each slice with 1 tsp.
9. of oil.
10. Lightly season with salt and pepper.
11. To serve, spoon the shrimp salad on hot bruschetta slices, dividing proportionately.
12. Garnish with dill sprigs.
13. Serve immediately.
14. This recipe yields 4 servings.

shrimp, fennel, light mayonnaise, red onion, dill, capers, red pepper, hard cherry tomatoes, baguette, garlic, extra virgin olive oil salt

Taken from cookeatshare.com/recipes/capri-shrimp-salad-bruschetta-99380 (may not work)