Prep time: 20-25 minutes

Ingredients:
8 ½" thick slices crusty French bread, lightly toasted
1 peeled garlic clove
2 scallions, trimmed and sliced (1/4")
¾ cups Ocean Beauty shrimp, (approx.1/3 lb.)
2 Tbls. chopped green Spanish olives
Pinch of salt, pepper
1 tsp. Dijon mustard
2 tsp. Olive oil
½ cup shredded Provolone cheese
4 servings dry greens (any combination of lettuces, spinach, fresh herbs, etc.)

Preheat oven to 375° F. Take lightly roasted bread slices; rub one side of each with peeled garlic clove.
Combine scallions, shrimp, olives, salt, pepper, mustard, olive oil and shredded Provolone in a bowl.
Divide shrimp mixture equally on each bread slice (Crostini). Bake Crostini until heated through and
cheese melts. When Crostini comes out of oven, cut each in half, lengthwise. Toss greens with your
favorite vinaigrette dressing, to taste, and divide between four plates. Arrange four Crostini halves on
each plate of salad greens.

Servings: 4