Shrimp Bruschetta

This is a recipe to save. I am always on the look out for the perfect party recipe. It's harder than it looks and the more recipes you have like this, the easier throwing a party is. 

Qualifiers:

1. easy to make (you are stressed out enough, and I'm pretty sure that's your baby crying.)
2. can be made ahead (save all your last-minute time for everything you'll will forget about)
3. isn't cream cheese or cheese based (we have a zillion of those recipes already)

This hits all three. Make it early and keep it chilled, then put it in a bowl for people to scoop onto their crostinis. No one likes a soggy crostini.

Shrimp Bruschetta
16 pieces
Adapted from Delicious on a Dime

• 1 pound shrimp, cooked, peeled, deveined, and chopped
• 2 small tomatoes, chopped (about 1 cup)
• 2 tablespoons ketchup
• 1 tablespoon brown sugar
• 1 clove garlic, minced
• 1 tablespoon fresh parsley, chopped
• 2 tablespoons olive oil
• 1 1/2 tablespoon rice vinegar
• 16 slices of french bread, toasted to crostinis or grilled

Mix all the ingredients in a medium bowl. Cover and chill while you make the crostinis.  Spoon shrimp mixture on crostini and consume.  For an appetizer I would recommend keeping the shrimp mixture in a bowl next to the crostinis for people to spoon on as needed so the bread doesn't get soggy.