24 thin slices French bread
Olive oil cooking spray
1 cup diced plum tomatoes
1 Tablespoon olive oil, divided
3⁄4 teaspoon minced garlic, divided
1⁄4 teaspoon salt
1⁄4 teaspoon pepper
24 medium shrimp
1⁄4 cup pesto
Garnish: small basil leaves
Place bread on baking sheet; coat with cooking spray.
Broil 2 to 3 minutes, turning once, until lightly toasted.
Put tomatoes, 1 teaspoon of the oil, 1⁄2 teaspoon of the garlic, and the salt and pepper in a bowl.
Toss to coat.
Heat remaining 2 teaspoons oil in a large nonstick skillet.
Add shrimp and remaining 1⁄4 teaspoon garlic.
Sauté 2 minutes or just until shrimp are cooked through.
Remove from heat.
To assemble, spread each piece of toasted bread with 1⁄2 teaspoon pesto.
Top with about 1⁄2 Tablespoon tomato mixture, then one shrimp.