Shrimp Provolone Toastettes

8 oz. large fresh shrimp (21-25 size)
2 TBS. lemon juice
1 clove garlic, minced
salt & pepper
1 loaf French bread
6 ozs. provolone cheese
GARLIC BUTTER:
3 cloves garlic, roasted
4 ozs. butter, at room temperature
1/2 tsp. chopped, fresh Italian parsley
1/2 tsp. chopped, fresh basil leaves

Makes 6 to 8 servings as an hors d`oeuvre.

Peel and devein shrimp, slicing in half
lengthwise. Place shrimp in shallow bowl
long with the lemon juice, garlic, salt & pepper;
set aside.

Slice French bread into 1/2 inch rounds and reserve.
Grate provolone cheese and set aside.

For GARLIC BUTTER, roast garlic in a 350 degree
oven for 15 to 20 minutes. Combine garlic, butter,
parsley and basil infood processor; process until
fully incorporated.

Spread garlic butter on both sides of French bread
and place bread on well greased cookie sheet. When
ready to serve, lightly toast under broiler on both sides
until golden brown.

Place 1 piece of shrimp on each slice of bread; sprinkle with
cheese. Again place under broiler until cheese melts and
shrimp is cooked. Serve warm.