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Makes 24 canapés

Ingredients

12 thin white or wheat bread slices, trimmed of crust

4 tablespoons unsalted butter, melted

1/2 pound Louisiana shrimp (36–45 count), boiled and peeled

2 tablespoons mayonnaise

1 tablespoon Creole or Dijon mustard

1 tablespoon sweet pickle relish

salt and cayenne pepper, to taste

1 teaspoon dry mustard

12 small pimiento-stuffed olives

Directions

Preheat the oven to 400°F.

Using a 2-inch round or star-shaped cookie cutter, cut out 12 rounds/stars from the bread slices. Brush both sides of each with the melted butter and transfer to a baking sheet lined with parchment paper. Toast the bread, turning once, until lightly golden, 8 to 10 minutes.

Finely chop (or pulse in a food processor) the shrimp. Combine the shrimp with the mayonnaise, mustard, relish, salt, pepper, and dry mustard in a small bowl. Stir to blend. Spread about 1 tablespoon of the mixture on each toast and top each with half an olive.

Pair with
G.H. Mumm Cordon Rouge Brut Non-Vintage (France)
Monchhof Estate Riesling Q.B.A. (Germany)
Simi Sauvignon Blanc (Sonoma, California)
Conundrum (White Blend) by Caymus Vineyards (California)