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 partnership—described in our joint July 13, 2011 press release—selected cooking classes at the Ridgeland, Mississippi, Viking Cooking School will feature wild seafood provided by Vital Choice.
Click below or here to see Chef Senn preparing the recipe... you'll find the written recipe below the video.
Lemon Shrimp Bruschetta
12 (1/2 inch thick) slices baguette or Italian loaf
1 clove garlic, peeled
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 count—about 24), peeled and deveined, tails removed
3 tablespoons freshly squeezed lemon juice (about 1 lemon)
Sea salt and organic black pepper, to taste
1 teaspoon finely minced lemon zest (about 1/2 lemon)
3 tablespoons finely chopped fresh flat-leaf parsley
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