Shrimp Open-Faced Sandwich

• 12 slices baguette, 1/4 inch thick
• 1/4 cup butter
• 2 garlic cloves
• 3/4 lb shrimp, peeled and deveined (26/30 count)
• 1/2 cup white wine
• 1 1/2 tablespoons parsley, chopped
• Green Mayonnaise
• 1/4 cup mayonnaise
• 1/2 tablespoon dill, chopped
• 1/2 tablespoon chives, chopped
• 1/2 tablespoon parsley, chopped
• Sandwich Garnish
• 24 slices radishes (sliced very thin)
• 24 leaves mache

1. Preheat oven to 400 degrees.
2. Toast baguette slices for 5-7 minutes, or until edges are a nice golden brown. Set Aside.
3. Heat butter in a large saute pan until bubbly. Add garlic and shrimp and saute two minutes on each side. Place in bowl and set aside.
4. Add white wine to the pan and simmer until it has reduced. Add parley and then pour over shrimp.
5. Combine all ingredients for green mayonnaise in a bowl and mix thoroughly.
6. Spread 1 teaspoon of the mayonnaise on each toast.
7. Top each slice with 2 whole cooked shrimp and 2 radish slices.
8. Garnish with mache leaves.

baguette, butter, garlic, shrimp, white wine, parsley, green mayonnaise, mayonnaise, dill, chives, parsley, sandwich, radishes, mache

Taken from www.food.com/recipe/shrimp-open-faced-sandwich-136585 (may not work)