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Hors D'oeuvres Aux Crevette Et Saumon

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: HORS D'OEUVRES AUX CREVETTE ET SAUMON
 Categories: Appetizers, Snacks, Seafood
      Yield: 8 Servings
 
      4    Large shrimp, cooked,
           -peeled, deveined,
           -tails removed
      2    Slices smoked salmon, cut
           -in half lengthwise
      8    Slices baguette, 1/4" thick
      3 tb Lemon juice
      2 lg Cloves garlic, minced or
           -pressed
    1/2 c  Olive oil
           Dash salt
           Dash pepper
      2 ts 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
  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.
 
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