Parade Tomato Crostini with Shrimps

Remove the stalks from the tomatoes and cut the skin crosswise. Dip tomatoes briefly in boiling water, cool and remove skin. Coarsely chop the tomatoes. Roughly chop 2/3 of the parsley.

Finely dice shallots, press garlic through a press, sauté in half of the olive oil, add tomatoes, season with salt, season with pepper, cook over medium heat for 10 min. Stir in the minced parsley.

In the meantime, remove the casings from the shrimp. Rinse cooled shrimp, dry, season with salt, season with pepper, fry in remaining olive oil on each side at high heat for 2 min.

Toast the bread slices until crisp. Spread the tomato sauce evenly on top, arrange shrimp on top. Garnish with remaining parsley leaves.

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