Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Large shrimp, cooked,
-peeled, deveined,
-tails removed
2 Slices smoked salmon, cut
-in half lengthwise
8 Slices baguette, 1/4" thick
3 tb Lemon juice
2 lg Cloves garlic, minced or
-pressed
1/2 c Olive oil
Dash salt
Dash pepper
2 ts Capers
4 Lemon wedges

Combine lemon juice, garlic, olive oil, salt, and pepper. Mix well.
Put cooked shrimp in a small glass or plastic container. Pour in 1/4
C of the dressing (reserve the rest for the SALADE VERTE). Cover and
refrigerate for 1-2 hours (or longer, but not overnight). To
assemble, toast baguette slices lightly. Brush with marinade. Lay on
serving plate and top 4 of the slices with one shrimp each. Top the
other 4 slices with a strip of smoked salmon curled into a "rosette."
Sprinkle 1/2 teaspoon capers on each of the 4 salmon appetizers.
Serve on plate with the 4 lemon wedges. Makes 8 appetizers, 4 shrimp,
4 salmon.

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