Anchovy

Shrimp Bruschetta with Black Olive & Anchovy Tapannade Number of Servings:  4 Ingredients:  1/2 lb. Ocean Garden® Mexican Shrimp 6 1/2-inch slices French bread 1 or 2 Garlic cloves Olive oil 1 cup Pitted black olives 1 or 2 Tbsp Anchovy paste 2 Tbsp Capers 2 medium Garlic cloves 2 to 3 Tbsp Lemon juice 3 to 4 Tbsp Olive oil 1 Tbsp each Butter and olive oil one Garlic clove, sliced Fresh basil leaves Plum tomatoes, chopped Plum tomatoes, chopped Olive oil and balsamic vinegar, optional Instructions:  Peel and devein shrimp, leaving tails on. Pat dry. Set aside. Toast bread slices until golden. Cut garlic in half and rub cut surface over toasted bread. Drizzle with olive oil. Keep warm. Tapannade Put olives, anchovy paste, capers, garlic and lemon juice in a food processor or blender. Process to form a paste. Slowly add 3 or 4 tablespoons olive oil while processing. (Makes one cup.) Heat 1 tablespoon butter and olive oil with sliced garlic; sauté for about 1 minute. Add shrimp and cook until opaque (see cooking times below). Spread garlic toast with a thin layer of tapannade. Top with basil leaves and tomato. Place shrimp on top of garlic toast. Serve with olive oil and balsamic vinegar, if desired. Source: Courtsey of Ocean Garden