Recipe courtesy of Emme Ribeiro
Garlic Shrimp and Mango Salsa Crostini
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Yield: 24 servings
Ingredients
24 slices (1/4 inch thick) French baguette
1/4 cup I Can't Believe It's Not Butter!® Original Soft Spread
24 medium fresh shrimp, peeled, deveined and tails removed
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoons lime juice
1 mango, peeled and diced
1/4 cup red bell peppers, diced
1/4 cup green bell peppers, diced
3 tablespoon cilantro, finely chopped
1 teaspoon honey
Directions
- For Crostini Toast
- 1. Preheat oven to 400 degrees F.
- 2. Line a baking sheet with parchment paper.
- 3. Arrange bread slices in a single layer on the baking sheet.
- 4. Using about 1 tablespoon of I Can't Believe It's Not Butter!® Original Soft Spread, spread each slice of bread evenly.
- 5. Bake for 10 minutes, or until golden brown.
- For Garlic Shrimp
- 1. Wash shrimp with water and pat dry with a paper towel.
- 2. In a saute pan, melt the remaining I Can't Believe It's Not Butter!® Original Soft Spread over medium-high heat.
- 3. Add shrimp, garlic, 1/4 teaspoon salt, pepper and 1 teaspoon lime juice.
- 4. Saute shrimp on both sides for about 3 minutes or until shrimp has turned pink and remove from heat.
- For Mango Salsa
- 1. In a small bowl, combine mango, peppers, cilantro, honey, and the remaining lime juice and salt. Gently stir until everything is well incorporated. Set aside.
- 2. Arrange toast on a serving plate.
- 3. Top each toast with the mango salsa and place 1 shrimp on top of each.
- Nutrition Information Per Serving
- Calories 120, Calories From Fat 15, Saturated Fat 0g, Trans Fat 0g, Total Fat 1.5g, Cholesterol 10mg, Sodium 280mg, Total Carbohydrates 21g, Sugars 2g, Dietary Fiber 1g, Protein 5g, Vitamin A 4%, Vitamin C 10%, Calcium 0%, Iron 6%
