Shrimp Provolone Toastettes

Course : Breakfast
Serves: 8
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8 ounces large fresh shrimp -- (21-25 size)
2 tablespoons lemon juice
1 clove garlic
1/4 teaspoon salt and pepper
1 piece loaf French bread
6 ounces provolone cheese
4 ounces butter -- at room temperature
1/2 teaspoon chopped -- fresh Italian parsley
1/2 teaspoon chopped -- fresh basil leaves

Preparation / Directions:

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 and 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.

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