Gulf Shrimp Crostini

 

1/2

cup frozen deveined shelled salad shrimp (3 oz), thawed, drained

1/4

cup sliced green onions (4 medium)

1

Italian plum tomato, seeded, chopped

1/4

teaspoon grated lime peel

1

tablespoon fresh lime juice

1/8

teaspoon hot pepper sauce

1

clove garlic, minced

1

whole wheat pita (pocket) bread (6.5-inch)

• 1 Coarsely chop shrimp. In medium bowl, gently mix all ingredients except pita bread; set aside.
• 2 Split each pita bread into 2 rounds; cut each round into 6 wedges and place on ungreased cookie sheet. Broil 4 to 6 inches from heat 2 to 4 minutes, turning once, until lightly toasted on both sides.
• 3 Spoon shrimp mixture onto toasted pita wedges. If desired, top with additional sliced green onions.