Shrimp and grilled red pepper canapés

Preparation time 20 minutes

Total time: 20 minutes

Ingredients

1 small onion, cut into big pieces
10 black peppercorns
1 bay leaf
24 frozen raw Pacific white shrimp (31–40), approx. one-third of a 340 g bag, defrosted
60 mL (1/4 cup) finely chopped roasted red peppers
30 mL (2 tbsp.) mayonnaise
5 mL (1 tsp.) fresh dill or tarragon, chopped fine
1 mL (1/4 tsp.) hot sauce (Tabasco or other)
24 sesame rice crackers
125 mL (1/2 cup) spring lettuce mix

Fill a large casserole three-quarters full of salted water. Add onion, black peppercorns, and bay leaf and bring to a boil on high heat.
Meanwhile, peel shrimp, removing tails.
Drop shrimp into boiling water and cook 1–2 minutes or until they turn pink.
Using a skimmer, remove shrimp and plunge immediately into a bath of ice water. Drain well and pat dry with paper towel. Discard cooking liquid.
In a small bowl, combine red peppers, mayonnaise, tarragon or dill, and hot sauce.
Spread mixture evenly on crackers. Place a shrimp on each and top with a few sprigs of spring mix.

The cooked shrimp will keep for a day in the fridge as long as they’re in a sealed container.