Shrimp provolone toastettes

Yield: 8 Servings

Measure Ingredient
8 ounces Large fresh shrimp (21-25 size)
2 tablespoons Lemon juice
1 Clove garlic; minced
Salt & pepper
1 Loaf french bread
6 ounces Provolone cheese
3 Cloves garlic; roasted
4 ounces Butter; at room temperature
½ teaspoon Chopped fresh Italian parsley
½ teaspoon Chopped fresh basil leaves

GARLIC BUTTER

submitted by: bmarks@... (Bev)

Peel and devein shrimp, slicing in half lengthwise. Place shrimp in shallow bowl long with the lemon juice, garlic, salt & pepper; set aside.

Slice French bread into ½ inch rounds and reserve. Grate provolone cheese and set aside.

For GARLIC BUTTER, roast garlic in a 350 degree oven for 15 to 20 minutes.

Combine garlic, butter, parsley and basil infood processor; process until fully incorporated.

Spread garlic butter on both sides of French bread and place bread on well greased cookie sheet. When ready to serve, lightly toast under broiler on both sides until golden brown.

Place 1 piece of shrimp on each slice of bread; sprinkle with cheese. Again place under broiler until cheese melts and shrimp is cooked. Serve warm.

Makes 6 to 8 servings as an hors d`oeuvre.

DAVE <DAVIDG@...>

RECIPEINTERNET LIST SERVER

RECIPE ARCHIVE - 19 MARCH 1996

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