Gulf Shrimp Crostini

Bursting with fresh, zesty flavor, shrimp crostini can be prepared in just 20 minutes. MORE+ LESS-

By Betty Crocker Kitchens

September 9, 2016

1/2

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

1/4

cup sliced green onions (4 medium)

Italian plum tomato, seeded, chopped

1/4

teaspoon grated lime peel

tablespoon fresh lime juice

1/8

teaspoon Frank's™ RedHot™ Original cayenne pepper sauce

clove garlic, minced

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

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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.