I had shrimp bruschetta at a restaurant in Venice. Does anyone have a recipe. Thank you.
Marjorie Buda, St. Petersburg
Kim Odom of Odessa serves her shrimp bruschetta recipe often when entertaining. It's an easy dish to take to a potluck and assemble there. It's light and flavorful, perfect for a summer get-together. Kim buys the shrimp already cooked and peeled to save time and I did the same. I used Roma tomatoes because I think they are a very flavorful variety. If you are transporting the dish, put the toasted bread in a separate container from the shrimp mixture or the bread will get soggy. Assemble at your destination. It's a great make ahead dish, too.
Bill Heatherington of Largo remembers a Pittsburgh area bakery that sold sunshine cakes. Bill says it was a white layer cake with possibly a whipped cream icing with crushed walnuts. He's hoping a reader knows the recipe.
Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, P.O. Box 1159, Crystal Beach, FL 34681 or email email@example.com. Include your name, city and phone number.