Shrimp Pâté On Crostini

• 6 cups water
• 2 pounds unpeeled, medium-size fresh shrimp
• 3 tablespoons lemon juice
• 1/2 cup butter or margarine, softened
• 1 (3-ounce) package cream cheese, softened
• 1/2 cup mayonnaise
• 4 garlic cloves, pressed
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• 2 teaspoons fines herbes
• 1/2 teaspoon ground red pepper
• 1/4 teaspoon salt
• 1 baguette
• 3 small cucumbers, sliced

1. Bring 6 cups water to a boil in a Dutch oven; add shrimp, and cook 3 to 5 minutes or just until shrimp turn pink. Drain; rinse with cold water. Peel shrimp; devein, if desired. Coarsely chop shrimp. Toss with lemon juice.
2. Combine butter and cream cheese. Add mayonnaise and next 6 ingredients; fold in shrimp mixture.
3. Spoon into a lightly greased 4-cup mold or an 8- x 4-inch loafpan; cover and chill 8 to 10 hours.
4. Cut baguette into 1/4-inch-thick slices, and place on a baking sheet.
5. Bake at 350u0b0 for 3 to 4 minutes on each side. Cool on wire racks.
6. Unmold pate, and spread on baguette slices; top with cucumber.

water, shrimp, lemon juice, butter, cream cheese, mayonnaise, garlic, parsley, fresh basil, fines herbes, ground red pepper, salt, baguette, cucumbers

Taken from www.myrecipes.com/recipe/shrimp-pt-on-crostini (may not work)