Instructions: Combine the shrimp, fennel, mayonnaise, red onion, dill, capers and red pepper flakes in a bowl. Toss to mix. (This can be made a day ahead and refrigerated.) Toss in the tomatoes.

For the Basic Bruschetta: Heat a charcoal or gas grill or stove-top grill pan over medium-high heat. Grill one side of the bread until light grill marks appear, 2 to 4 minutes. Lightly rub the grilled surface with the garlic. Place the bread on a plate and drizzle each slice with 1 teaspoon of oil. Lightly season with salt and pepper.

To serve, spoon the shrimp salad on warm bruschetta slices, dividing evenly. Garnish with dill sprigs. Serve immediately.

This recipe yields 4 servings.

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