There is no doubt that when the summer heat waves come rolling in, we're all looking for ways to cool down and relax... so it's without a doubt that we would urge you to try this gorgeous shrimp crostini recipe that's delicious but also very easy to prep and serve!

Recipe

Ingredients:

Shrimp topping:

• 350 grams (12 ounces) cooked pink shrimp, squeeze out excess liquid

• 120 ml (1/2 cup) mayonnaise

• 60 grams (1/4 cup) diced celery

• 1 whole green onion, sliced

• 15 ml (1 tablespoon dijon) mustard

• 1 whole lemon, zest and juice

• 5 ml (1 teaspoon) Worcestershire sauce

 For the toast:

• 4 slices sour dough bread , toasted

• 2 cloves garlic

• 2 whole vine ripened tomato, cut in half, seeds and extra liquid removed

Instructions:

1. Fold the the pink shrimp into the mixture of mayonnaise, celery, green onion, mustard, Worcestershire, lemon juice and zest. Let it sit in the fridge for 30 minutes.
   
   
2. Adjust seasoning, you may have to add salt but cooked pink shrimp are usually cooked in salted water and are already seasoned.
   
   
3. Toast up the slices of sour dough until very crispy.
   
   
4. While the toast is still warm rub the fresh garlic cloves over the rough surface like a grater, half a clove per slice.
   
   
5. Let the toast cool.
   
   
6. Just before you are ready to serve rub the tomato halves over the cold toast similar to the technique you used with the garlic.
   
   
7. Divide the shrimp mixture evenly over the four slices of toast and serve with a green salad.