Shrimp, Lomo and Roasted Red Pepper Toasts
2 roasted red peppers, thinly sliced
2 tbsp olive oil, divided
1 tbsp chopped fresh parsley
2 cloves garlic, minced
1/4 tsp hot chili flakes
6 slices Campofrio Lomo, halved
24 medium shrimp, peeled and deveined
1/2 tsp salt
1/4 tsp pepper
12 slices baguette, toasted
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Makes: 12 toasts
Toss together roasted red peppers, 1 tbsp olive oil, parsley, garlic and chili flakes; set aside.
Heat remaining oil in large skillet set over medium-high heat; cook shrimp, salt and pepper for 3 to 5 minutes or until shrimp are pink and cooked through.
Divide pepper mixture evenly among toasts. Top evenly with shrimp and Lomo slices.
• Serve with lemon wedges if desired.
• Grill shrimp on skewers if desired.