It’s Foodie Friday! Today we have a quick, summery meal for you involving fresh tomatoes and shrimp! You can find local, greenhouse tomatoes at the farmers’ market and make this dish this weekend. Extra bruschetta is also delicious on baguette toasts as an appetizer!
3 tomatoes, diced
Small clove garlic, finely minced
2 Tbsp olive oil
2 tsp balsamic vinegar
1 pound shrimp (we used uncooked, deveined shrimp)
half a lemon
1 clove garlic, crushed
Bring a large saucepan of water to boil.
To make bruschetta, combine tomatoes, minced garlic, olive oil, balsamic vinegar, and add salt and pepper to taste.
Add lemon and crushed clove of garlic to boiling water and add shrimp. Boil 2-3 minutes until pink and cooked through. Drain. If your shrimp have shells, cool until you can handle them and peel.
Top with bruschetta, taste for seasoning, and serve.