Yield: 8 servings
Measure | Ingredient |
---|---|
4 \N | Large shrimp, cooked, peeled, deveined, tails removed |
2 \N | Slices smoked salmon, cut in half lengthwise |
8 \N | Slices baguette, 1/4\" thick |
3 tablespoons | Lemon juice |
2 larges | Cloves garlic, minced or pressed |
½ cup | Olive oil |
\N \N | Dash salt |
\N \N | Dash pepper |
2 teaspoons | Capers |
4 \N | Lemon wedges |
Combine lemon juice, garlic, olive oil, salt, and pepper. Mix well. Put cooked shrimp in a small glass or plastic container. Pour in ¼ C of the dressing (reserve the rest for the SALADE VERTE). Cover and refrigerate for 1-2 hours (or longer, but not overnight). To assemble, toast baguette slices lightly. Brush with marinade. Lay on serving plate and top 4 of the slices with one shrimp each. Top the other 4 slices with a strip of smoked salmon curled into a "rosette." Sprinkle ½ teaspoon capers on each of the 4 salmon appetizers. Serve on plate with the 4 lemon wedges. Makes 8 appetizers, 4 shrimp, 4 salmon.