Boulevard Gourmet'S Shrimp Mojito Ceviche

• 1/2 small red onion, finely chopped
• 2 garlic cloves
• 1/4 cup chopped of fresh mint, plus about
• 30 leaves of fresh mint, for garnish
• 1/2 cup fresh lime juice
• salt & freshly ground black pepper, to taste
• 2 lbs shrimp, peeled and deveined with tail shells intact (26 to 30 count)
• 30 slices French baguettes (1/2-inch-thick)
• 1 1/2 tablespoons extra virgin olive oil

1. Combine the onions, 1 clove minced garlic, chopped mint, lime juice, salt and pepper in a nonreactive container. Add the shrimp, toss, cover and refrigerate 12 hours, tossing periodically to coat shrimp.
2. Meanwhile, cut 1 garlic clove in half and rub the bread slices with the garlic. Place bread on a baking sheet and bake in a 350u0b0F oven 15 minutes or until toasted. Serve each shrimp, tail up, on a bread round. Drizzle with olive oil and garnish with a fresh mint leaf.

red onion, garlic, mint, mint, lime juice, salt, shrimp, baguettes, extra virgin olive oil

Taken from www.food.com/recipe/boulevard-gourmets-shrimp-mojito-ceviche-239902 (may not work)