Shrimp Remoulade Croustades

• 1 3/4 pounds unpeeled large fresh shrimp
• 3 tablespoons tequila, divided
• 1 tablespoon lime juice
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 tablespoons minced celery
• 2 tablespoons minced fresh chives
• 2 tablespoons minced fresh cilantro
• 2 tablespoons diced dill pickle
• 2 tablespoons capers, drained
• 2 tablespoons coarse-grained mustard
• 1 teaspoon ground red pepper
• Vegetable cooking spray
• 1 tablespoon peanut oil
• 16 (1/2-inch-thick) slices French bread, toasted

1. Peel and devein shrimp, leaving tails intact. Combine 2 tablespoons tequila and lime juice in a glass bowl; add shrimp, and toss well. Cover and chill 20 minutes.
2. Combine remaining 1 tablespoon tequila, mayonnaise, and next 8 ingredients; stir well, and set mixture aside.
3. Remove shrimp from marinade; discard marinade. Coat a large nonstick skillet with cooking spray; add peanut oil. Place over medium-high heat until hot. Add shrimp, and saute 2 minutes or until shrimp turn pink.
4. To serve, arrange shrimp evenly on toasted bread slices; top each with 1 1/2 tablespoons mayonnaise mixture. Serve immediately.

fresh shrimp, tequila, lime juice, mayonnaise, sour cream, celery, fresh chives, fresh cilantro, dill pickle, capers, coarsegrained mustard, ground red pepper, vegetable cooking spray, peanut oil, bread

Taken from www.myrecipes.com/recipe/shrimp-remoulade-croustades (may not work)