Number of Servings: 4Ingredients: 1/2 lb. Ocean Garden® Mexican Shrimp6 1/2-inch slices French bread1 or 2 Garlic clovesOlive oil1 cup Pitted black olives1 or 2 Tbsp Anchovy paste2 Tbsp Capers2 medium Garlic cloves2 to 3 Tbsp Lemon juice3 to 4 Tbsp Olive oil1 Tbsp each Butter and olive oilone Garlic clove, slicedFresh basil leavesPlum tomatoes, choppedPlum tomatoes, choppedOlive oil and balsamic vinegar, optionalInstructions: Peel and devein shrimp, leaving tails on. Pat dry. Set aside. Toast bread slices until golden. Cut garlic in half and rub cut surface over toasted bread. Drizzle with olive oil. Keep warm.
Tapannade
Put olives, anchovy paste, capers, garlic and lemon juice in a food processor or blender. Process to form a paste. Slowly add 3 or 4 tablespoons olive oil while processing. (Makes one cup.) Heat 1 tablespoon butter and olive oil with sliced garlic; sauté for about 1 minute. Add shrimp and cook until opaque (see cooking times below). Spread garlic toast with a thin layer of tapannade. Top with basil leaves and tomato. Place shrimp on top of garlic toast. Serve with olive oil and balsamic vinegar, if desired.
Source: Courtsey of Ocean Garden
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