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1
To make canapes: Place baguette slices on a baking sheet and toast under broiler for 1 minute per side or until lightly golden. Remove from broiler and set aside.
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2
Drizzle lime juice over cooked shrimp halves; stir and reserve.
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3
To make shrimp butter: In a large skillet, heat the oil over medium heat.
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4
Add the shallot and garlic. Cook, stirring often, for about 5 minutes or until softened.
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5
Increase heat to high and add the shrimp. Saute shrimp for 4-5 minutes or until the shells are pink and the flesh is opaque.
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6
Remove the shrimp and cool.
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7
When cool enough to handle, peel and discard shells.
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8
Transfer shrimp mixture to a food processor fitted with the steel blade or a blender.
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9
Return skillet to the heat and add brandy.
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10
Cook, stirring, for about 30 seconds or until the brandy is reduced to a glaze. Scrape the glaze into the shrimp mixture.
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11
Pulse shrimp mixture in food processor until it is coarsely chopped.
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12
Add the cream cheese, butter, tomato paste, salt, pepper and vanilla.
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13
Process until almost smooth and set aside.
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14
To assemble canapes: Place shrimp butter in a pastry bag fitted with a decorative tube.
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15
Decoratively pipe the shrimp butter onto the toasted baguette slices, or spread mixture on slices using a table knife.
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16
Top each with a cooked shrimp half, parsley leaf and a small amount of caviar.
