Tonya Maciukiewicz from Firebirds Wood Fired Grill shows us how to make shrimp bruschetta for the big game.
2 slices – Bruschetta Bread, sliced
1/2 cup – Corn Black Bean Salsa – see recipe below
1/2 cup – Citrus Roasted Shrimp, sprinkle shrimp with a citrus seasoning and roast in the oven for 3-5 minutes
2 Tbsp. – Avocado Pico, diced avocado and Pico de Gallo
Cilantro Lime Vinaigrette
Pinch – Fresh Chopped Cilantro
Place the bruschetta bread on a sheet pan, put into the oven and toast for 2 minutes. In a mixing bowl, mix the corn and black bean salsa and the roasted shrimp and evenly place on toast. Top with Avocado Pico and drizzle with Cilantro Lime Vinaigrette. Sprinkle with fresh chopped cilantro.
For the Corn Black Bean Salsa
1/2 Cup – Grape Tomatoes, halved
1/2 Cup – Black Beans, drained and rinsed
1/2 Cup – Grilled Corn on the Cob – Corn removed from the cob
1/4 Cup – Red Onion, finely diced
1/4 Cup – Red Pepper, finely diced
1/4 Cup – Fresh Cilantro, finely chopped
3/4 tsp. – Garlic and shallots, minced
3/4 tsp. – Creole Seasoning
1 Tbsp. – Fresh squeezed lime
1 Tbsp. – Balsamic Vinegar
1/4 tsp. – Adobo Sauce
Directions: Combine all ingredients into a mixing bowl, gently mix until fully incorporated.