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Measurements
      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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