Shrimp and Roasted Red Pepper Canapes

• 1 small onion, cut into wedges
• 10 black peppercorns
• 1 bay leaf
• 24 pacific white shrimp, thawed (frozen, uncooked)
• 14 cup flame roasted red pepper tapenade
• 2 tablespoons mayonnaise, style dressing
• 1 teaspoon finely choped fresh tarragon or 1 teaspoon dill
• 14 teaspoon hot pepper sauce
• 24 sesame rice crackers
• 12 cup spring greens, salad blend

1. Fill a large saucepan three-quarters full with salted water.
2. Add onion, peppercorns, and bay leaf; bring to a boil.
3. Meanwhile, peel shrimp and remove tails.
4. Immerse shrimp in boiling water.
5. Cook 1-2 minutes, or just until shrimp turn pink.
6. Use a slotted spoon to remove shrimp and immediately plunge them into ice-water.
7. Drain well and pat dry on paper towel.
8. Discard poaching mixture.
9. (Cooked shrimp can be tightly covered and reserved in refrigerator overnight.
10. ).
11. Combine tapenade, mayonnaise, tarragon or dill and hot pepper sauce.
12. Divide mixture evenly between crackers.
13. Top each portion with one shrimp and garnish with a portion of spring mix.

onion, black, bay leaf, white shrimp, red pepper, mayonnaise, tarragon, hot pepper, sesame rice crackers, spring greens

Taken from www.food.com/recipe/shrimp-and-roasted-red-pepper-canapes-371276 (may not work)