Shrimp Crostini

• 2 cloves garlic, minced
• 1 tablespoon extra-virgin olive oil
• 6 ounces shrimp, shelled, deveined and coarsely chopped
• 4 tablespoons softened butter
• 1 tablespoon minced fresh Italian parsley
• 2 teaspoons capers, chopped
• 18 to 20 thin rounds of French or Italian bread, 2 to 3 inches in diameter
• Tiny cooked shrimp or capers for garnish

1. Lightly saute the garlic in olive oil.
2. Add the shrimp and stir-fry just until the shrimp turn pink, about a minute.
3. Do not overcook.
4. Place the shrimp and garlic in the bowl of a food processor and process until very finely minced.
5. Add the butter in small pieces and process until the mixture is fairly smooth.
6. Fold in the parsley and capers.
7. Chill the mixture for at least 30 minutes.
8. Chilling can also be overnight.
9. Allow the shrimp mixture to soften slightly at room temperature.
10. Lightly toast the bread.
11. Spread the shrimp mixture on the toast, garnish with tiny cooked shrimp or capers and serve.

garlic, extravirgin olive oil, shrimp, butter, fresh italian parsley, capers, thin, shrimp

Taken from cooking.nytimes.com/recipes/1713 (may not work)