Easy appetizer using peeled shrimp

How about some kind of shrimp salad, served cold with pre-sliced crusty store bought crostini or baquettes.

Not my recipe below but might give you some ideas.

I would serve it cold in a bowl and let people load their own toasts to keep them crisp. Make it the day before and just put the bowl out with a bowl full of toasts.

Scale up accordingly:

1 lb cooked peeled shrimp, chopped
4 oz cream cheese, softened
1/4 cup mayo
1 tbsp Creole mustard
1 tsp Worcestershire
1 to 2 tsp hot sauce
1 tbsp lemon juice
2 tbsp very finely minced celery
2 tbsp green onion
1 tbsp parsley
1/2 tsp Cajun seasoning, then adjust
Black pepper
Small pinch cayenne if you want more heat
Baguette slices, toasted crisp

Mix everything except the bread and chill.

Spoon onto the crostini shortly before serving.

Gambas al Ajillo

Shrimp mold and wheat thins.

The old classic of a shrimp cocktail with homemade cocktail sauce is hard to beat