1/4 teaspoon McCormick® Gourmet Collection Red Pepper, Ground Cayenne
Roasted red peppers, chopped (optional)
Fresh chives, snipped (optional)
Slice bread on the diagonal into 24 (1/2-inch thick) slices. Place on baking
sheet; broil until lightly toasted on both sides.
Using a vegetable peeler, shave cheese into very thin slices. Set aside.
Heat 2 tablespoons of the butter in large skillet on medium-high heat. Add
shrimp; cook and stir 2 minutes or just until shrimp turn pink.
Add wine, vanilla, basil and red pepper; cook 2 to 4 minutes.
Remove shrimp from pan.
Boil sauce 1 minute; remove pan from heat and whisk in remaining butter,
1 tablespoon at a time. The butter must melt gradually to form a creamy sauce.
To assemble appetizers, brush toasted bread slices with warm sauce from
skillet. Top with 1 to 2 thin slices of cheese, then 1 to 2 shrimp (depending
on size); brush with additional sauce. Garnish with roasted red pepper and chives,