Shelly's Recipe

SHRIMP CANAPES

Category: Bruschetta, Crostini and Canapes

12 thin white or wheat bread slices, trimmed of crust
4 tbsp unsalted butter, melted
1/2 lb shrimp (36–45 count),boiled and peeled
2 tbsp mayonnaise
1 tbsp Creole or Dijon mustard
1 tbsp sweet pickle relish
Salt and cayenne pepper, to taste
1 tsp dry mustard
12 small pimiento-stuffed olives

Preheat the oven to 400. Using a 2-inch round or star-shaped cookie cutter, cut out 12 rounds/stars from the bread slices. Brush both sides of each with the melted butter and transfer to a baking sheet lined with parchment paper. Toast the bread, turning once, until lightly golden, 8 to 10 minutes.

Finely chop (or pulse in a food processor) the shrimp. Combine the shrimp with the mayonnaise, mustard, relish, salt, pepper, and dry mustard in a small bowl. Stir to blend. Spread about 1 tbsp of the mixture on each toast and top each with half an olive. Serves 24