Seafood Tartlets

• 1 loaf (1 1/2 lb.) thinly sliced sandwich bread
• 1/3 c. margarine, melted
• 1 (4 1/2 oz.) can tiny shrimp, drained
• 3/4 c. mayonnaise
• 1/2 c. grated Parmesan cheese
• 1/3 c. (1.3 oz.) Swiss cheese, shredded
• 1/4 tsp. Worcestershire sauce
• 1/8 tsp. hot sauce
• paprika
• parsley sprigs (optional)

1. Roll each bread slice to 1/4-inch thickness; cut with a 2 1/2 inch daisy shaped cutter.
2. Lightly brush each side of bread with melted margarine.
3. Place in miniature tart shells.
4. Bake at 400u0b0 for 8 to 10 minutes or until lightly brown.
5. Rinse shrimp; let stand in ice water 20 minutes.
6. Drain well.
7. Combine shrimp and next five ingredients; stir well.
8. Spoon shrimp mixture evenly into tart shells; sprinkle with paprika.
9. Bake at 400u0b0 for 8 to 10 minutes or until bubbly.
10. Garnish with parsley sprigs, if desired. Yields 22.

bread, margarine, tiny shrimp, mayonnaise, parmesan cheese, swiss cheese, worcestershire sauce, hot sauce, paprika, parsley sprigs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=364563 (may not work)