Ingredients

• 1 loaf Bakery Cuban (or crusty) bread, sliced
• 6 cloves garlic, finely chopped
• ¼ cup Italian parsley, finely chopped
• ½ cup roasted red peppers, coarsely chopped
• 1 lemon, for zest/juice
• 2 tablespoons unsalted butter
• 5 tablespoons olive oil, divided
• 1 ½ teaspoons smoked paprika, divided
• ½ teaspoon crushed red pepper
• 1 lb large peeled/deveined shrimp, tails removed
• 3 teaspoons capers
• ¼ cup dry sherry (or cooking) wine

Prep

• Cut eight ½-inch-thick slices from the bread.
• Chop garlic, parsley, and roasted red peppers.
• Zest lemon (1 teaspoon); squeeze for juice (2 tablespoons).

Steps

1. Place in large sauté pan on medium heat: butter, 2 tablespoons oil, ½ teaspoon paprika, and 1 teaspoon garlic; cook 1 minute, whisking until well blended.
2. Add bread slices to pan; cook 2–3 minutes on each side or until golden and crispy. Remove bread from pan; sprinkle with 1 tablespoon parsley. (Repeat with remaining bread slices.)
3. Place in same pan: remaining 3 tablespoons oil and 2 teaspoons garlic; cook and stir 1 minute or until golden. Stir in red pepper and shrimp; cook and stir 1–2 minutes and just until shrimp turn pink and opaque.
4. Stir in remaining 1 teaspoon paprika, roasted red peppers, and capers; cook and stir 30 seconds or until blended. Add sherry; cook 1–2 minutes or until liquid reduces by about one-half. Stir in remaining 3 tablespoons parsley, lemon juice, and zest. Serve shrimp mixture over toast.

Ingredients

• ¼ bunch Italian parsley, coarsely chopped
• 1 cup grape tomatoes, halved
• 1 can cannellini beans (15–16 oz), drained and rinsed
• ¼ cup Champagne salad dressing

Steps

1. Chop parsley and halve tomatoes.
2. Place all ingredients in salad bowl; toss to coat. Serve.