4 large shrimp, cooked, peeled, deveined, tails removed
2 slices smoked salmon, cut in half lengthwise
8 slices baguette, 1/4″ thick
3 tablespoons Lemon juice
2 large Cloves garlic, minced or pressed
1/2 cup Olive oil
Dash salt
Dash pepper
2 teaspoons Capers
4 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 1/4 cup 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.