summer shrimp bruschetta
Summer is already here in the tropics of Alabama, which only means one thing: Time for weekend trips to the beach for a little sun, sand and seafood.
Or we can just throw some sand in the back yard, because we already have the sun. And a lame sprinkler.
So… break out the seafood.
We had a party to attend, and Ashley wanted something new, fresh and summery. So she looked at me and told me to figure it out. This. Is. Our. Life.
Truthfully, I deserve it for being such a control freak in the kitchen, but I drew a blank on this one. I think it was the summery fun part. I just kept thinking of homemade slip-n-slides into the pond or rope swings using a back hoe. Neither of which I condone or consider safe. (Email me for videos of Ashley and said redneck fun.)
After some thought and a little back and forth banter, we came up with a delightful little dish for our party: AÂ summer shrimp bruschetta. And here is what you will need: {Adjust according to the amount you plan to make}
• Baguette • fresh mozarella cheese • 2 limes • 2 vine ripe tomatoes • 1 pound of shelled and deveined shrimp • 1 fresh avocado • balsamic vinegar • butter • diced sweet basil leaves
First, start with cooking your shrimp. In a 10-inch frying pan with 1/4 cup of balsamic vinegar and 1/4 cup of butter. Fry the shrimp until the shrimp curls tight. This curl indicates the shrimp is done. Cover the shrimp and set aside.
Slice your baguette into 1/2 inch pieces .
Dice your tomatoes. Slice your limes into quarters. Slice your avocado in half, pull the pit out and mash the alvacodo up in a bowl.
Next, place your baguette on a baking tray and squeeze lime juice on the top, enough to cover it but not to soak it. {Or adjust to taste-this will give the bruschetta that extra flavor} Place a piece of shrimp on top covered by a slice of mozarella. Place in the oven on a low broil until the cheese melts around the shrimp.
When you remove it from the oven, sprinkle with sweet basil.
Spread avocado on top, and cover with diced tomatoes. Drizzle lightly with balsamic vinegar.
It’s a wonderful light dish for any get together, or to enjoy on a quiet summer night with your favorite beverage.
We also garnished ours with a side of pita bread, kalamata olives and various cheeses + jelly. It was a big hit for finger food.
As always, let us know if you try it! #thehandmadehome – we’d love to hear!
Have an inspired day!
This looks amazing! And such a pretty shoot! Thanks for sharing I may have to try it this weekend
DO IT, JT. You will not regret it! ;}
Oh my yummo! I am so making this. Thank you, as always, for such a great idea. You guys are so fabulous. Question- where did you find that beautiful plate? 😀
Hey Alexis! Thanks so much! That plate is from Target a long time ago. ;} We have certainly loved it over the years!
These look so scrumptious. Did you use any butter on the bread?
Hey Jenna! The bread had enough moisture from the limes so it was just fine. ;} Other than cooking the shrimp with a little butter, we chose to opt out of that one. I hope that helps!
This looks so good! I think I will be adding this to my father’s day menu. My husband loves avocado and tries to put it on everything, this he would love.
Fantastic! I love this!
Aw, this looks absolutely delicious. I can not wait to try it! Thank you for sharing as always!