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  Recipe Home » Appetizers » Hors D'oeuvres Aux Crevette Et Saumon
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  Hors D'oeuvres Aux Crevette Et Saumon
  Category: Appetizers
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 165
Ingredients:
4 Large shrimp, cooked, peeled, deveined, tails removed
2 Slices smoked salmon, cut in half lengthwise
8 Slices baguette, 1/4" thick
3 tbsp Lemon juice
2 large Cloves garlic, minced or pressed
1/2 cup Olive oil
Dash salt
Dash pepper
2 tsp Capers
4 Lemon wedges
Instructions:
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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