1 pound shrimp, peeled and deveined
1 cup extra-virgin olive oil
3 shallots, peeled and chopped
2 tablespoons minced garlic
2 cups fresh bread crumbs
1 cup Italian parsley leaves
1/4 cup freshly grated Parmesan cheese
1 tablespoon well-drained capers
1 teaspoon fresh lemon juice
salt to taste
pepper to taste
2 baguettes, sliced diagonally about 1/4 inch thick
1 large clove garlic, peeled

Wash shrimp and pat dry.
Heat 2 tablespoons oil in a heave sauté pan over medium-high heat. When hot, add shrimp, shallots and minced garlic. Sauté for about 3 minutes or until shrimp has just turned pink. Scrape in a food processor fitted with the metal blade. Chop, using quick on-and-off turns. Add 1/3 cup oil, bread crumbs, parsley, cheese, capers, lemon juice, salt and pepper and process until just combined. Do not puree.
Preheat oven to 400 degrees F.
Using 1/4 cup oil, brush each slice of bread and then rub with the garlic clove. Lay the slices on a baking sheet in a single layer. Bake for about 6 minutes or until golden brown. Remove from oven and spread the shrimp mixture on top of each slice. Drizzle with remaining oil and serve immediately.
Yield: approximately 40