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Lemon Shrimp Bruschetta Recipe + Video


We've partnered with Viking Cooking School… a division of Viking Range Corporation, which originated commercial-type appliances for the home. Viking cooking classes are currently offered in 17 cities around the U.S.
 
As part of this partnershipdescribed in our joint July 13, 2011 press releaseselected cooking classes at the Ridgeland, Mississippi, Viking Cooking School will feature wild seafood provided by Vital Choice. 
 
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.
 
Click below or here to see Chef Senn preparing the recipe... you'll find the written recipe below the video.
 
 
Lemon Shrimp Bruschetta

Serves 4
 
Garlic Toast

12 (1/2 inch thick) slices baguette or Italian loaf
1 clove garlic, peeled

  • Preheat the oven to 400 F.
  • Bake the bread slices on a parchment-lined baking sheet until crisp and golden brown, about 10‒12 minutes; rub the garlic clove over the toasts.
 
Topping

1/4 cup Italian organic extra-virgin olive oil, plus extra for drizzling
2 cloves garlic, minced (or organic garlic granules)
1/2 teaspoon crushed red pepper flakes, or to taste
3/4 pound large shrimp or wild spot prawns (31/35 countabout 24), peeled and deveined, tails removed
3 tablespoons freshly squeezed lemon juice (about 1 lemon)
1 teaspoon finely minced lemon zest (about 1/2 lemon)
3 tablespoons finely chopped fresh flat-leaf parsley
  
  • 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.

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