Shrimp Bruschetta with Red Pepper Aïoli
In Italy, bruschetta has always been a great way to use up bread that isn't totally fresh, and to this day it remains fairly simple - slices of bread grilled, rubbed with garlic and brushed with olive oil. When tomatoes are in season, chopped tomato and basil top this creation. In North America, we always like to add a twist; this recipe takes some liberties, but I think you'll agree the results are worth it.
Ingredients
1 tsp olive oil
1 large clove garlic, minced
1/2 tsp red pepper flakes
3/4 lb fresh-cooked, hand-peeled baby shrimp
2 tbsp capers, drained
12 thick slices fresh bread (sourdough, French or other artisan variety)
Red Pepper Aïoli (recipe follows)
Red Pepper Aïoli
1 sweet red pepper
1/2 cup mayonnaise
1/2 tsp very finely minced garlic
1/4 tsp sambal oelek or chili sauce
Directions
In a small saucepan, heat the oil over medium-low heat; cook the garlic and red pepper flakes until garlic starts to sizzle, but do not allow it to brown. Remove from heat and immediately add the shrimp and capers. Mix well and set aside.
Preheat the broiler. Cut two 2-inch triangles out of each bread slice. Place on a baking sheet and toast under the broiler until light brown, about 1 minute. Turn over and toast for 1 minute longer.
Spoon some of the shrimp mixture on top of each triangle and top with a small dollop of Red Pepper Aïoli. Serve immediately.
Makes 2 dozen