Ingredients

• 1/4 lb. thick cut bacon, chopped
• 1 medium onion, thinly sliced
• 1-1/2 lbs. uncooked small shrimp, peeled, deveined and tails removed
• 1/4 tsp. crushed red pepper flakes
• 1 jar Bertolli® Vineyard Premium Collections Fire Roasted Tomato with Cabernet Sauvignon Sauce
• 1 cup chicken broth
• 1 loaf French bread, thinly sliced and toasted
• Shaved Parmesan cheese

Instructions

1. Cook bacon in 12-inch nonstick skillet until crisp. Remove bacon; reserve 2 tablespoons drippings.
2. Heat reserved drippings in same skillet over medium-high heat and cook onion, stirring occasionally, 4 minutes or until tender. Add shrimp and red pepper flakes. Cook, stirring occasionally, 2 minutes or until shrimp just turn pink. Add Sauce, broth and reserved bacon; heat through. To serve, top bread slices with shrimp mixture, then cheese. Garnish, if desired, with chopped basil.
3. Variation: For a main dish, serve over hot cooked pasta.
4. TIP: Shrimp mixture can be made up to 1 day ahead. Refrigerate covered until ready to use. Heat through, then spoon onto bread slices.