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Author Notes: Sauteed shrimp in mounds of garlic and lemon and tossed in ripe, bursting tomatoes, some fresh herbs, and of course, lots of feta atop toasty bread slices. Everything tastes betta with feta! —Twin Tastes
Makes 18-20 slices
- 4 tablespoons EVOO (2 for sauteeing, 2 for dressing)
- 1 pound medium-sized raw shrimp, peeled and deveined
- 2 cloves minced garlic
- 1 clove garlic cut in half
- 4 vine-ripened tomatoes, diced
- 1 teaspoon fresh thyme
- 1 teaspoon fresh basil, chopped
- 1 teaspoon fresh oregano
- juice of 1/2 lemon
- 1/3 cup chopped kalamata olives
- 2/3 cup crumbled feta cheese
- salt and black pepper to taste
- 1 baguette sliced into 1-inch pieces
- In a saute pan, heat 2 T EVOO on medium-high heat. Add garlic and cook until slightly golden, about thirty seconds. Next add the shrimp and cook until pink and opaque, 4 to 5 minutes. Transfer to a small bowl and let cool slightly.
- Add the chopped tomatoes, herbs, lemon juice, remaining EVOO, kalamata olives, and feta to the shrimp bowl, toss and let meld for at least twenty minutes. Season with salt and pepper to taste. While I like the filling at room temperature, feel free to let the mixture meld in the refrigerator for a chilled version.
- While the topping is marinating, heat the grill to medium-high heat. Brush the baguette slices with remaining EVOO. Grill the bread until slightly charred, about 2 to 3 minutes on each side. Remove the toasts from the grill and arrange on a platter. Rub both sides of the baguette slices with the halved garlic clove. Spoon the shrimp mixture generously over and into each baguette slices. Garnish with extra feta, if desired.