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.