I love a good Italian inspired dish and after a long day at home being stuck in the snow storm I decided to whip up this quick and easy dish!!
1 pound medium shrimp, peeled and deveined
4 tablespoons olive oil
1 tablespoons balsamic vinegar
garlic, minced or powder to taste
1/2 teaspoon dried oregano
2 teaspoon dried basil
1/4 cup freshly grated Parmesan or shaker can
Sea salt and fresh ground pepper
1/2 cup Gluten free Panko Crumbs
1 pint cherry tomatoes
1/2 cup finely diced Vidalia onion
Red Pepper flakes can be added to your taste
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Place shrimp in a single layer onto the prepared baking pan Add olive oil, garlic, oregano, 1/2 basil and Parmesan; season with salt and pepper, to taste. Gently toss to combine.
Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Ok to broil if looking to crisp or brown panko topping.
While shrimp is cooking, dice cherry tomatoes and dice onions. Salt and pepper and toss with EVOO and balsamic vinegar, 1/2 tsp basil. Cook rice noodles according to package directions and toss with bruschetta mixture.
Top with shrimp and pan drippings and serve with avocado (optional )