Table Talk: Pan Seared Shrimp Tartines

 I am usually not this fancy.  I mean, what in the world is a tartine?  Well, it's a long story.  Actually it's really not a long story but I will tell you one anyway.  I went to this restaurant in Beverly Hills last month.  No, this is not something I normally do so I was excited when I learned something new and saw Tracey Ulman.  The something new I learned is that a fancy, French, opened-faced sandwich is called a tartine.  And I knew I was filing that little tidbit away for later.  

Fast-forward to our cooking group this week when I was trying to decide how I wanted to serve our pan seared shrimp with lemon and garlic and it just seemed like the two went together.  Shrimp is pretty fancy.  And tartines are supposed to be fancy.  So, there ya go.  I almost blew my own mind and made this aioli (which I have never made before) but then I decided the juices from the shrimp would be enough that the tartines wouldn't be too dry.

I made this french bread recipe and toasted one side of the bread with the broiler. If I were toasting the bread again, I might make the aioli because there weren't as many juices as I was expecting but I think it would be perfect with just un-toasted bread and the juices from the shrimp.  I diced some tomatoes and slices some avocados and it was finished.  I used cilantro instead of parsley because I had it on hand. And I would do it all over again in a heart beat.

This shrimp recipe is super fast and super delicious.  With the fresh sliced garlic and fresh lemon, how can you really go wrong?  We also had this a couple weeks ago and just made a salad with the shrimp, lettuce, avocado and tomato, and that was also delicious. If you want to try the recipe you can get it HERE.  Janet was our host for the week and chose the recipe.  {Thanks for picking a fast and delicious recipe this week, Janet!}