- Place shrimp in sauté pan with olive oil and dust with old bay seasoning. Cook until just under done. Then, while they rest they will finish cooking.
- Place sauce in a bowl. Add shrimp with tail facing up in sauce.
- Shingle crostini around bowl and garnish with parsley.
- 8 ea Bay Winds® Shrimp, 26/20 tail off
- 5 ea Heritage Ovens® Bread, Baguette(s), Artisan French
- 6 oz romesco sauce
- 2 pinches Peak Fresh Produce Parsley, chopped