SPICY SHRIMP ON A GRILLED BAGUETTE

LOOKING for something new and interesting to spice up a party. This little appetizer will sure to please your guests. The prep is easy and it looks like you slaved all day (they don't need to know )!!!

You will need: (recipe done per person):

FOR THE MARINADE:
2 oz. extra virgin olive oil
1 bunch parsley, finely chopped
2 tablespoons minced garlic
Chili Sambol (to taste) (you can find at local Asian markets)
FOR THE SHRIMP:
4 raw jumbo shrimp/per person. (16/20 count work best - ask your seafood person.)
salt and pepper
1 to 2 tsp fresh lemon juice
FOR THE BAGUETTE:
2 pieces of baguette per person cut on an angle (Asian style cut) - have your bread knife at a 20 degree angle cut as thick of thin as you like (thinner is better - depending how much food you have in store for your guest)
TO ASSEMBLE:
tomato, diced in small to medium cubes (no seeds) (one tomato will do 2-3 people)
1 lemon, cut into wedges

*REMEMBER the above amount is PER PERSON) adjust accordingly to your party size!

TO PREPARE THE MARINADE:
Mix the olive oil, parsley, garlic, Chili Sambol in a medium size bowl. Wrap and store in the fridge until your guest are ready to eat.

TO PREPARE THE SHRIMP:
If your shrimp is frozen , thaw, peel and devein, leave the tail shell on so your guest have something to hold onto. Store in the fridge until usage.

WHEN READY TO COOK:

TO PREPARE THE BAGUETTE:
Depending on your party size have your grill or BBQ ready to grill your baguette (about 15 minutes before you want to serve should work - again, depends on your party size - as a Chef you learn to adapt.

If it is winter and the BBQ is not an option use a grill pan or I know most of you might laugh but I am sure a lot will have it use a George Foreman Grill or even a toaster oven)*

To grill your baguette, brush with olive oil and place on the grill you just want those beautiful grill marks and the baguette to be toasted slightly.

TO COOK THE SHRIMP:
Depending your size, have a medium sized skillet heating up on your stove over low to medium heat (if heated too high the garlic will burn before your shrimp even cook.)

Remove your shrimp from the fridge and your marinade. Sprinkle salt and pepper on both sides of every shrimp. Place the seasoned shrimp into the pan add your lemon juice and place a lid over the pan to cook...STAY WITH IT...and keep it moving to avoid burning. Shrimp will take 2-3 minutes give or take your looking for nice white colour and firm to the touch remove from heat.

TO ASSEMBLE:
On a nice plate, place one of the grilled baguettes in the centre. Place 4 shrimp on top of the bread (I like to stand them up) you do what works for you! Top with chopped tomato. Do this part for each plate.

Divide the marinade in the pan over each portion. Then place the remaining grilled baguette lying on an angle from the plate to the top of the shrimp (will look like a ramp). Serve with a slice of lemon and you can also decorate the plate with any remaining pieces of Parsley. But the plate should be fine without!

SERVE ASAP

*note if there is not a lot of marinade liquid left (might be due to over cooking, pan to hot etc.) just drizzle olive oil around your plate.