1	pound	shrimp, peeled and deveined
1	cup	extra-virgin olive oil
3		shallots, peeled and chopped
2	tbsp.	minced garlic
2	cups	fresh bread crumbs
1	cup	Italian parsley leaves
1/4	cup	freshly grated Parmesan cheese
1	tbsp.	well-drained capers
1	tsp.	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 heavy sauté pan over medium-high heat. When hot, add shrimp, shallots and minced garlic. Sauté for about 3 minutes or until shrimp have just turned pink. Scrape in a food processor filled 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 unitl 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