Shrimp Bruschetta

Shrimp Bruschetta
By Aly Abaquin

This simple bruschetta is not as simple as it looks . I was inspired by this picture... Really ....Going to the market to get that fresh shrimps was a wake -up call.....choices choices choices.....make sure the shrimps are as fresh as the morning dew.. or else you get that smell.. foul smell of a day old shrimp trying to be fresh in that wet market.

But anyways i got the idea to do a sursprise bruschetta but hold and behold i was the one surprise.. as the shrimp needs to be de-viened & of course..... off with his head sort of thing... hayyyyyyy....labor intensive ....but i got help on this one so step one is easy.. i gotten the shrimp drunk by marinated it for at least an hour in beer & sprite for the quick sweet & spicy wheat flavored kick thing.

Placed them in the fridge and let them swim for at least an hour... then get your wok an work out... Flame those shrimps as they turn orangy with a little oil... get them out quickly.. remember you need them soft & chewy. a brush of olive oil will
also do....

The BREAD: The Banh mi... the sliced baquette i rubbed garlic & spread deliriously with butter ( low fat butter)... with some VOO in the side... presto pristine shrimp bruschetta an interlude to dinner.. good thing i got some chardonnay put in some flute glass... borrowed from the neighbors.. the glass not the drink...mind you...
okey did something spectacular today.. i need to cook more i told myself....
Soon .... i told myself okey need time to cook..... nahhhhhh better get dinner at a nearby resto..... may be next week i'll try my mom's bolognese ala abaquin....