Spinach Bruschetta with Pesto Shrimp

SARA JENSEN

24 frozen peeled, cooked large shrimp (with tails)
1/2 cup refrigerated basil pesto
24 1/2-inch thick slices baguette-style French bread (Crostini)
1 (10-ounce) package frozen chopped spinach, thawed and well drained
4 ounces cream cheese, softened
1/3 cup grated Parmesan cheese
1/3 cup finely chopped onion
1/3 cup mayonnaise


Thaw shrimp, rinse and pat dry. Butterfly shrimp and marinate in the pesto sauce. Arrange the French bread slices on a cookie sheet and broil for 2 minutes, or until toasted, turning once. Combine the remaining ingredients to create a spinach dip. Spread spinach mixture on the toasted baguettes and broil again for about 3 to 4 minutes until the spinach mixture is hot and bubbly. Remove from oven, and place a shrimp on each baguette. Serve immediately.