Creamy Tarragon Shrimp Toasts

• 1 cup mascarpone or soft cream cheese
• 3 tablespoons finely shredded lemon zest
• 20 to 22 thin slices baguette, cut on the diagonal and lightly toasted
• 2 tablespoons olive oil
• 1 tablespoon minced garlic
• 1 1/2 pounds shelled, deveined shrimp (26 to 30 per lb.), tails pulled off, rinsed and drained
• 1/4 cup dry white wine
• 2 tablespoons fresh lemon juice
• 1 tablespoon chopped fresh tarragon leaves
• Freshly ground black pepper
• Sea salt
• Tarragon sprigs

1. In a small bowl, mix mascarpone and lemon zest. Spread a thin layer of the mixture on 1 side of each baguette slice and set on a platter (save any leftover cheese mixture for another use).
2. Pour oil into a large frying pan over medium-high heat. Add garlic and cook, stirring often, until fragrant but not beginning to brown, about 1 minute. Add shrimp and cook, stirring often, until beginning to turn pink on the outside, 2 to 3 minutes. Increase heat to high, pour in wine, and boil, stirring often, until liquid is almost all evaporated and shrimp are opaque but still moist-looking in center of thickest part (cut to test), about 4 minutes. Stir in lemon juice, chopped tarragon, and pepper to taste. Remove from heat.
3. Spoon a couple of shrimp with some sauce onto each toast and sprinkle with sea salt. Garnish each with a tarragon sprig.
4. Note: Nutritional analysis is per crostini.

mascarpone, lemon zest, thin, olive oil, garlic, shrimp, white wine, lemon juice, tarragon, freshly ground black pepper, salt, tarragon sprigs

Taken from www.myrecipes.com/recipe/creamy-tarragon-shrimp-toasts (may not work)