Spanish Shrimp Sandwich

Two tapas classics – garlic shrimp and pan con tomate – meet in one gorgeous open-faced sandwich. Cut the bread smaller and it’s a tapas again. Smoked paprika – also known as Pimenton – adds smoky flavor and an earthy red hue.

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• SERVINGS: Makes 4 open-faced sandwiches

INGREDIENTS

• 1 - 24-inch baguette

• 1/2 large ripe tomato

• 3 tablespoons extra virgin olive oil

• 6 cloves garlic, very finely chopped or grated

• 1 lb large (16/20) shrimp, peeled and deveined

• 1 teaspoon smoked paprika (pimenton)

• Salt and pepper to taste

• 1 lemon

• 1/2 cup parsley, chopped

PREPARATION

1. Slice the baguette into 4 6-inch lengths, and then split it in half lengthwise to form 8 6-inch pieces. Toast. Rub with the tomato half.

2. Heat large skillet over medium heat. Add olive oil. Add garlic and sauté for 2 minutes. Add shrimp and paprika, season with salt and pepper. Sauté for 4 minutes.

3. Squeeze the lemon over the shrimp. Turn off heat.

4. Top each of the 8 toast slices with shrimp and sprinkle with parsley. Serve immediately.