Shrimp Bruschetta

Recently, I bought some raw shrimp at the local market. Because of our crazy busy summer schedule, I needed to prepare the shrimp in a way that was quick and easy. Basil has been growing like mad in my garden so I thought it best to whip up a fast sauté with tomatoes, basil, shrimp and Parmesan cheese. As many of you know, I try to stay away from white flour and high carbs, so this fit the bill for a light Sunday brunch dish.

Shrimp Bruschetta

1 lb. shrimp, shelled, cleaned, and deveined
2 medium tomatoes, washed and roughly chopped
2 tablespoons fresh basil, chopped
3 tablespoons Parmesan cheese
1 tablespoon olive oil
1 clove garlic, minced
Salt and pepper to taste

Preheat a large sauté pan over medium-high heat; add olive oil and garlic. Sauté until garlic is lightly browned. Add shrimp and cook quickly until shrimp is pink and cooked through. Remove from pan. In a medium bowl, combine remaining ingredients and toss in the shrimp. Season to taste. Serve as a salad or pour it over lightly toasted crusty bread for a tradition bruschetta appetizer.