Viking chefs are also providing us with selected recipes for our readers, and today's Lemon Shrimp Bruschetta recipe by Chef Riki Senn is easy to enough to serve as dinner on a busy night, or as a crowd-pleasing option for a casual gathering.
Heat a medium sauté pan over medium heat; add the oil and heat through.
Add the garlic, red pepper flakes and shrimp; cook, stirring constantly, until the shrimp have just turned pink, about 2 minutes.
Add the lemon juice, and cook until the shrimp are just cooked through and the liquid is reduced by half, about 2 minutes more.
Season to taste with salt and pepper.
Just before serving, drizzle the garlic toasts with olive oil, then top with the lemon shrimp mixture. Sprinkle with lemon zest and parsley and serve immediately.
