Ingredients:
35 slices ciabatta or 35 slices baguette ( 1 loaf)
1 lb large shrimp, shelled,deveined and uncooked ( 31-40 per pound or larger)
3/4 cup butter
4 cloves garlic, chopped
2 green onions, chopped
2/3 cup white wine
15 -20 black olives, sliced
1 -2 roma tomatoes, diced
Directions:
Cut the loaf of bread on an angle, half an inch thick, at least 35 slices.
Arrange 5 slices on serving plates so they face in like flower petals.
(You can toast the slices if you like) Heat the butter in a large skillet until it’s bubbling lightly.
Add the garlic and the WHITE of the onions and cook for a minute.
Add shrimp and cook until it’s just done.
Place a piece of shrimp on the bread closest to the center of the circle, any extra I put in the space left in the center.
Add the wine and olives to the remaining garlic butter in the skillet and cook until it’s lightly boiling.
About 2 minutes.
Spoon sauce over the shrimp and bread.
Garnish with the tomatoes and the GREEN of the green onions.
Serve with napkins and eat with your fingers.
Servings: 5
Time preparation: 15 min.
Time total: 25 min.