This past weekend I got to hang out with my Contiki-mate Patrick and his group of friends. Funny how we all graduated the same year from USC but it took a trip to Spain to meet each other. Patrick grilled three (yes, three!) whole beer-can chickens. One of them ended up perfect – the other two got burned, but the inside was still amazingly tender. My friend Tsz was the first person to make me aware of this phenomenon. I’ll definitely have to try it sometime.
Not wanting to show up empty-handed, I turned to an easy, quick recipe that my friend Angela always had at her family parties: shrimp toast. I’ve been eating this stuff since the 6th grade and it’s never failed to please.
1 lb shrimp, cooked and chopped
1 baguette, sliced
1/2 cup diced cilantro
1/2 cup green onion
salt & pepper
Parmesan or Romano cheese
Pre-heat oven to 400° F. Mix shrimp, cilantro, green onions. Season with garlic powder, salt, and pepper to taste. Add enough mayonnaise to make spreadable shrimp mixture. Spread shrimp mixture on bread slices, sprinkle with cheese, and bake for 5-10 minutes until cheese is melted and bread is toasted.