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4 Large shrimp, cooked, 2 lg Cloves garlic, minced or
-peeled, deveined, -pressed
-tails removed 1/2 c Olive oil
2 Slices smoked salmon, cut Dash salt
-in half lengthwise Dash pepper
8 Slices baguette, 1/4" thick 2 ts Capers
3 tb Lemon juice 4 Lemon wedges
8 servings
Combine lemon juice, garlic, olive oil, salt, and pepper. Mix well. Put
cooked shrimp in a small glass or plastic container. Pour in 1/4 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 1/2 teaspoon capers on each
of the 4 salmon appetizers. Serve on plate with the 4 lemon wedges. Makes 8
appetizers, 4 shrimp, 4 salmon.
-peeled, deveined, -pressed
-tails removed 1/2 c Olive oil
2 Slices smoked salmon, cut Dash salt
-in half lengthwise Dash pepper
8 Slices baguette, 1/4" thick 2 ts Capers
3 tb Lemon juice 4 Lemon wedges
8 servings
Combine lemon juice, garlic, olive oil, salt, and pepper. Mix well. Put
cooked shrimp in a small glass or plastic container. Pour in 1/4 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 1/2 teaspoon capers on each
of the 4 salmon appetizers. Serve on plate with the 4 lemon wedges. Makes 8
appetizers, 4 shrimp, 4 salmon.
