2/3 cup drained, chopped, Trader Joe’s Roasted Piquillo Peppers 2/3 cup Trader Joe’s Sun Dried Tomato Bruschetta 5 TBSP Trader Joe’s Italian Extra Virgin Olive Oil, divided 2 garlic cloves, pressed 1 TBSP sherry vinegar 1 tsp. Trader Joe’s Ground Cumin, divided ¾ tsp. agave nectar or sugar sea salt and freshly ground pepper to taste 1 16-ounce package (26-30 count) Trader Joe’s Jumbo Uncooked Shrimp, thawed, tails removed, patted dry 13-15 ½-inch thick slices Trader Joe’s French Baguette, cut on the diagonal 1/3 cup Trader Joe’s Nonpareille Capers, drained and patted dry Preheat oven to 425. In a mini food-processor, combine the peppers, Sun Dried Tomato Bruschetta, 2 TBSP olive oil, garlic, sherry vinegar, ½ tsp. cumin and agave nectar. Puree to a chunky sauce. Season to taste with salt and pepper. Arrange baguette slices on a baking sheet. Spread each slice with piquillo pepper mixture. Bake until bottoms of toasts are crisp, about 10 minutes. Meanwhile, heat 2 TBSP olive oil in a very large skillet, over medium-high heat. Add shrimp and sprinkle with remaining ½ tsp. cumin and salt and pepper to taste. Saute until shrimp are just cooked thru, about 3-4 minutes. Remove shrimp to a plate and wipe out the skillet. Heat remaining 1 TBSP olive oil in the same skillet, over high heat. Add capers and sauté until browned, about 2 minutes. Arrange toasts on serving platter or appetizer plates. Top each with 2 shrimp and a few capers. Makes 13-15.