• 1 cup peeled deveined shrimp, 21-25 count (roughly 10-12 shrimp)
  • 1 small jalepeno, seeded and minced
  • 4 large red tomatoes, peeled and seeded
  • 3 tablespoon lime juice
  • 2 tablespoon extra virgin olive oil
  • ½ cup cilantro leaves
  • 4 slices bread, grilled


  • 2 cloves garlic, minced
  • 1/8 teaspoon cayenne
  • ¼ cup extra virgin olive oil
  • salt and pepper, to taste


  1. Combine all the ingredients for the marinade and coat the shrimp. Refrigerate for 1 hour.
  2. Preheat oven to 300 degrees.
  3. Lay the marinated shrimp in a single layer on a baking sheet. Cook for 12 minutes, until cooked through.
  4. Remove from the oven and allow to cool. Cut the shrimp in half horizontally, along the vein line. Hold cold until ready to serve.
  5. Prepare a medium pot of boiling water and an ice water bath.
  6. Core the tomato and score an “x” the opposite end.
  7. Once the water has come to a boil, drop the tomato in for about 10 seconds. Remove and drop immediately into the ice bath. Allow to cool.
  8. Remove from ice bath and peel the skin off with your fingers. Repeat with all tomatoes.
  9. Cut the peeled tomatoes into quarters and remove the seeds. Dice the flesh.
  10. Rough chop half of the cilantro. Mix the jalepeno, chopped cilantro, lime juice, and olive oil. Season with salt and pepper.
  11. Chill until ready to serve.
  12. When serving, combine the shrimp and the relish.
  13. Cut each slice of bread into 3 triangles.
  14. Serve the shrimp with the grilled bread, garnish with remaining cilantro leaves.