Shrimp Bruschetta with Aunt Dottie’s™ Blue Cheese Vinaigrette

1 lb large shrimp, peeled & deveined

1/2 cup olive oil, divided

1 teaspoon kosher salt, divided

1 teaspoon freshly ground black pepper, divided

1/2 teaspoon garlic powder

1/2 teaspoon paprika 

cayenne pepper to taste

1/3 cup Aunt Dottie’s Blue Cheese Vinaigrette

1/4 cup dried cranberries, chopped

1/3 cup cilantro, chopped

1 French baguette

1 clove garlic, cut in half

cucumber slices, scallions & sprouts for garnish

Preheat oven to 450º. 

Gently pat shrimp dry with a paper towel. On a baking sheet, top shrimp with 1/4 cup olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, garlic powder, paprika and a dash of cayenne pepper. Turn the shrimp to coat both sides, then place flat in a single layer. Bake shrimp in the oven for 4–7 minutes, flipping once halfway through. Shrimp will turn from gray to a light pink when cooked. Do not overcook. Let shrimp cool slightly, chop into bite-sized pieces and place in a mixing bowl. Add Aunt Dottie’s Blue Cheese Vinaigrette, cranberries and cilantro. Gently mix.

While shrimp are in the oven, slice baguette into 1/2 inch rounds. On a baking sheet, place the sliced bread in a single layer and drizzle with 1/4 cup olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. Bake at 450° for 5–7 minutes until slightly browned. Upon removing from the oven, rub the top of each slice with the cut side of the garlic clove.

Place a spoonful of the shrimp mixture onto each slice of toasted bread and garnish with thinly sliced cucumbers and a pinch of sprouts or sliced scallions. Makes 15–20 pieces.