Shelly's Recipe

BABY SHRIMP CROSTINI

Category: Bruschetta, Crostini and Canapes

3/4 cup mayonnaise
2 tablespoons capers, chopped
1 1/2 tablespoons chopped fresh dill
1 1/2 teaspoons fresh lemon juice
3/4 teaspoon grated lemon peel
1/8 teaspoon freshly ground pepper
1 lb. cooked baby or small salad shrimp
20 thin slices firm white or pumpernickel bread
3 tablespoons olive oil

1. In medium bowl, stir together mayonnaise, capers, dill, lemon juice, lemon peel and pepper. Add shrimp; gently stir until shrimp are evenly coated. Place in serving bowl; cover and refrigerate at least 4 hours or overnight.

2. Meanwhile, heat oven to 400°F. With 1 3/4-inch round cookie cutter, cut bread slices into rounds. Brush both sides with oil; place on baking sheet. Bake 7 to 10 minutes or until toasted; cool. Serve with shrimp.

20 appetizers