Shrimp Bruschetta

During lent season I try to come up with as many seafood food items as possible. These shrimp bruschetta are perfect for appetizer during lent.  Easy to make and so flavorful. I got the idea from my sister in law. 

Ingredients: 

2 loaf of French bread (cut at an angle into 1 inch thick) 

1 pound peeled and deveined shrimp (chopped very finely) 

1 cup mayo 

1/2 teaspoon Tony Chachere's 

1/2 teaspoon pepper 

1 cup Mexican cheese mix 

Dried parsley 

Paprika 

Direction: 

Preheat oven to 350 

In a large bowl mix the chopped shrimp, mayo, Tony Chachere's, pepper together. 

Taking a teaspoon of shrimp mixture and spread it over the sliced bread. 

Sprinkle a little cheese, dried parsley and paprika on each sliced 

Bake at 350 for about 10 minutes or until golden brown. 

Serve hot 

                     Sliced bread 

                     Peeled Shrimp 

                     Finely Chopped Shrimp 

                 1 cup Mayo 

      Shrimp and Mayo mixture with tony 

                 Chachere's and pepper 

    Shrimp mixture spread on top of sliced bread 

              Sprinkle of paprika 

            Sprinkle of Mexican cheese 

            Sprinkle of dried parsley

                 Shrimp bruschetta