Shrimp bruschettas

Shrimp bruschettas

for two


  • one package Kaluri peeled shrimps
  • 50 g green salad
  • two tomatoes
  • 2 tbsp. olive oil
  • 1 tsp. light balsamic vinegar
  • six leaves of fresh basil
  • four branches of fresh thyme
  • two garlic cloves
  • eight slices of ciabatta
  • salt
  • pepper
  • olive oil


Roast the ciabatta slices and rub the garlic on them. Chop the tomatoes into small cubes. Add chopped garlic, basil, thyme and whole shrimps. Season with olive oil, vinegar, salt and pepper. 

Serve on a crunchy ciabatta slice with green salad.