Ingredients

• 2 large slices of whole grain bread
• 10 frozen or fresh, cooked (pink) shrimp, peeled and tail-removed
• 1 teaspoon chili-flavored oil
• 1 tablespoon olive oil
• 1 clove garlic, finely chopped
• 1 tablespoon chopped parsley
• 1/2 can white beans in brine
• salt and freshly ground black pepper

Toppings

• extra virgin oil for drizzling (optional)
• 1/8 lemon for sprinkling on toast
• a few sprigs of parsley for decoration

Preparation

1. Toast the bread in the toaster until golden. Thaw frozen shrimp and pat dry. In a skillet, heat 1 teaspoon of chili-flavored oil and 1 tablespoon of olive oil. Add garlic and shrimp (tails removed), cook for 1 minute on each side (raw grey shrimp cook for 2 minutes on each side), season with salt and pepper, sprinkle with parsley, mix and warm through.
2. Add the beans with some of the brine, mash half with a fork, leave the rest whole, mix and cook together for 1 minute, season with salt and pepper.
3. Arrange shrimp and beans on the toast, drizzle with extra virgin oil to taste (optional), sprinkle with freshly ground black pepper and lemon juice. Garnish with parsley and serve while still warm.