Roasted Shrimp Bruschetta

Roasted Shrimp Bruschetta

This is a recipe from the Tuscan Dining cooking class that I took recently.  This appetizer is absolutely tasty.  Did you know shrimp from Mexico are caught in the coldest waters?

Ingredients:
1 pound Mexican Shrimp - 16 to 20 cleaned,

   defined and butterflied

1 yellow bell pepper, julienne

1/4 cup olive oil

pinch red chili pepper flakes

3 garlic cloves, thinly sliced

1 tablespoons dry white wine

2 tablespoons Italian parsley, rough chopped

1/2 cup heirloom cherry tomatoes, halved

Salt and freshly ground black pepper

3 tablespoons grated Parmesan cheese

2 tablespoons good quality mayonnaise

Garnish 
1 cup pea tendrils
2 mint leaves, chopped
1 teaspoon extra virgin olive oil

Bread
12  1/2-inch slices of baguette
1/4 cup extra virgin olive oil for brushing
1/4 cup unsalted butter, melted

Directions:
Preheat grill or grill pan to medium high heat
Mix oil and butter together.  
Brush each slice of bread on both sides with the oil and butter mixture.  
Grill until crispy and golden.

Preheat oven to 450 degrees.
Combine all of the ingredients except for the mayonnaise and Parmesan cheese.  
Place on a baking sheet and cook for 4 to 6 minutes or until shrimp have turned pink and have cooked through.
Add the mayonnaise to the shrimp mixture and gently fold together.
Evenly divide this mixture among grilled bread, sprinkle with Parmesan cheese and broil for 1 minute.
Top with pea tendrils and mint.