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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Angela's Italian Organic Oregano
Servings: 4
20 medium shrimp, cooked, divided
2 tablespoons ketchup
4 tablespoons mayonnaise
1 teaspoon brandy
salt and freshly ground pepper
1 loaf cocktail size bread, sliced ¼ inch thick
parsley for garnish
Cut 12 of the shrimp into a fine dice, and reserve the remaining whole shrimp for garnish. Place the diced shrimp in a bowl. Add the ketchup, mayonnaise and brandy, and season with salt and pepper. Fold the ingredients together until they are well combined. Lightly toast the slices of bread, and spoon the shrimp mixture onto each slice. Garnish with the reserved whole shrimp and top each slice with the curly parsley.