Grilled Shrimp Salad on Crostini

1 lb. jumbo shrimp (21-25), peeled and deveined
2 T. Olive oil
1 clove garlic, minced
4 large roma tomatoes, diced
2 T. Chopped fresh basil
1/4 cup olive oil
1 tsp. capers
juice of 2 lemons
salt and pepper to taste
4 cups mixed greens
8 slices oven toasted italian bread (crostini)
shaved parmesan cheese

In mixing bowl, combine the shrimp, olive oil and garlic. Marinade for 30 minutes, then grill or saute shrimp until pink.

In small bowl, combine the diced tomatoes, basil, oil, capers and lemon juice and season with salt and pepper.

To Compose Salad:

Place mixed greens on platter. Arrange the shrimp on greens and place crostini around shrimp. Spoon the tomato mixture over the shrimp and crostini and serve with shaved parmesan on top. Serves 4.

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