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Gulf Shrimp Crostini
cup frozen deveined shelled salad shrimp (3 oz), thawed, drained
cup sliced green onions (4 medium)
Italian plum tomato, seeded, chopped
teaspoon grated lime peel
tablespoon fresh lime juice
teaspoon Frank's™ RedHot™ Original cayenne pepper sauce
clove garlic, minced
whole wheat pita (pocket) bread (6.5-inch)
Coarsely chop shrimp. In medium bowl, gently mix all ingredients except pita bread; set aside.
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.
Spoon shrimp mixture onto toasted pita wedges. If desired, top with additional sliced green onions.
Shrimp are a low-fat source of protein.
No nutrition information available for this recipe.
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