Spanish Shrimp Bruschetta

1. 1

   In a 12-inch nonstick skillet, heat two tablespoons of olive oil over medium-high heat.

2. 2

   Add the drained Fire Roasted Diced Tomatoes, garlic, shrimp, capers, smoked paprika, and ground white pepper.

3. 3

   Cook for 3-5 minutes, or until the shrimp are just cooked through.

4. 4

   Remove from heat.

5. 5

   Preheat oven to 375 degrees.

6. 6

   Slice the baguette into diagonal-cut, 1-inch slices.

7. 7

   In a small mixing bowl, stir together the reserved tomato juice with the remaining olive oil, and brush the mixture on one side of each of the bread slices.

8. 8

   Arrange the slices, oiled side up, on a cookie sheet or baking pan, and bake for 10-15 minutes, or until crisp.

9. 9

   Arrange some of the shrimp mixture on each toasted baguette slice, and garnish with shavings of manchego cheese.

10. 10

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.