Geoffrey Zakarian makes Shrimp Bruschetta, as seen on Food Network's The Kitchen
Recipe courtesy of Geoffrey Zakarian

Shrimp Bruschetta with Cucumber-Chile Mignonette

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  • Level: Easy
  • Total: 40 min (includes chilling time)
  • Active: 10 min
  • Yield: 12 servings


Cucumber-Chile Mignonette:

Shrimp Salad:


  1. For the cucumber-chile mignonette: In a medium bowl, stir together the cucumber, vinegar, mint, cilantro, shallot and chile pepper, and season with a pinch of sugar and a little salt. Refrigerate until well chilled, about 30 minutes.
  2. For the shrimp salad: When ready to serve, combine the shrimp with the mignonette.  Arrange the toasted baguette slices on a serving tray and top each with the shrimp and mignonette mixture.