Shrimp Bruschetta

Ingredients: 1/2 pound medium shrimp in the shell, 2 tablespoons extra-virgin olive oil, 2 garlic cloves, finely chopped, 1/2 teaspoon hot red pepper flakes, 1 tablespoon chopped Italian parsley, Salt and freshly ground black pepper, 4 slices country bread, cut about 3/4 inch thick, 2 garlic cloves, peeled and cut in half, and 4 lemon wedges.

This simple recipe captures all the sweet flavor of shrimp accented by garlic and hot red pepper. This time at the stove is minimal-just the few moments ti take to cook the shrimp.

Serve as a first course in an all-seafood dinner or as a light main dish. With glasses of cold white wine, it makes a perfect summer offering. You'll feel like you're dining at a trattoria by the sea.

Shell and devein the shrimp. Neatly cut each shrimp into 3 or 4 piece. Drain well.

Place the olive oil, garlic, and hot red pepper flakes in a small sauté pan. Cook over medium-low heat for 2 to 3 minutes. Add the shrimp and parsley, raise the heat to high, and sauté for 1 to 2 minutes, or until shrimp is just cooked through. Remember the shrimp will continue to cook from the heat retained in the pan. Season with salt and pepper.

Meanwhile, toast the bread on both sides on the grill, under the broiler, or in the toast. Rub one side of each slice of bread with the cut sides of the garlic cloves.

Arrange the bread slices on a platter and spoon the shrimp and any juices over the bread slices. Serve immediately, garnished with lemon wedges.

Makes 4 bruschettas.