Categories: appitizers-snacks

Ingredients

• 36 (1/2-inch thick) sourdough bread slices
• 1/4 cup olive oil
• 4 1/2 cups water
• 1 1/2 lbs. unpeeled, small fresh shrimp
• 1 cup mayonnaise
• 3/4 cup grated Parmesan cheese
• 1/4 cup chopped green onions
• 1 Tbsp. lemon juice
• 2 tsp. Dijon mustard
• 1/4 cup minced fresh parsley
• 1/4 tsp. ground red pepper
• Garnish; fresh parsley sprigs

Directions

1. Cut bread slices with a 2 1/2-inch round cutter; flatten circles with a rolling pin. Brush both sides of circles evenly with olive oil, and press into baking cups of miniature muffin pans.
2. Bake at 375 degrees for 10 to 15 minutes or until crisp; cool.
3. Bring water to a boil. Add shrimp, and cook 3 to 5 minutes or just until shrimp turn pink; drain. Peel shrimp, and devein, if desired. Cut 18 shrimp in half lengthwise, and set aside. Chop remaining shrimp.
4. Combine chopped shrimp, mayonnaise, Parmesan cheese, and next 5 ingredients in a bowl, stirring gently. Spoon mixture evenly into baked bread shells, and place on a baking sheet.
5. Bake at350 degrees for 10 minutes or until thoroughly heated. Top with shrimp halves; garnish if desired.

6. makes 3 dozen

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