Bread adds heartiness to spicy shrimp

Hot, spicy shrimp with lots of garlic is popular as tapas. It's normally served on its own, but by adding thick country bread and a quick salad, it becomes an entire meal.

Belgium endive, sometimes called chicory, is a small, compact head of lettuce that is creamy white. It has tightly packed leaves and can be cleaned by wiping the outer leaves with a damp paper towel. The leaves will turn brown if soaked in water.

Tips: To quickly chop parsley, snip the leaves off the stem with scissors. Any type of lettuce can be used.

HOT PEPPER SHRIMP

4 large slices country bread

1 tablespoon olive oil

Pinch of red pepper flakes

3⁄4 pound peeled shrimp

3 large garlic cloves, crushed

2 tablespoons chopped fresh parsley

Salt and freshly ground pepper

Preparation

Toast bread and place on two dinner plates. Heat a nonstick skillet over medium-high heat. Add olive oil and pepper flakes. When oil is hot, add shrimp and garlic. Toss shrimp in oil for two to three minutes, or until no longer translucent. Remove from heat and sprinkle with parsley and salt and pepper, to taste. Spoon over bread along with pan juices. Makes two servings.

ROASTED RED PEPPER AND ENDIVE SALAD

2-1⁄2 cups sliced Belgium endive

1⁄2 cup drained roasted red peppers (canned or bottled)

2 teaspoons olive oil

Salt and freshly ground pepper

Preparation

Place sliced endive in small salad bowl. Cut roasted peppers into 1-inch strips and add. Drizzle with olive oil and add salt and pepper to taste. Toss well. Makes two servings.

Linda Gassenheimer's latest book is "The Flavors of the Florida Keys." Her website is dinnerinminutes.com; email her at linda@dinnerinminutes.com. Follow her on Twitter @lgassenheimer.