Recipe from Sambuca, 2618 Elm, Dallas.

18 jumbo shrimp
8 ounces fresh goat cheese
1 tablespoon each fresh basil and thyme, finely chopped
1 teaspoon fresh tarragon, finely chopped
Dash of lemon juice
Salt to taste
1 baguette French bread
Virgin olive oil
3 cloves garlic, minced

Boil, peel, and chill shrimp. Mix goat cheese, herbs, lemon juice, and salt and set aside. Cut 18 slices bread for crostini, brush with olive oil, sprinkle with garlic, and run under broiler until lightly browned. Spread crostini with herbed cheese and place a shrimp on each one.

Roasted Bell Peppers

6 large bell peppers (2 each green, yellow, and red)
2 tablespoons virgin olive oil
Salt to taste
4 tablespoons capers
Fresh ground black pepper to taste
Parsley for garnish

Roast peppers 2 inches under broiler, turning every 2 minutes until skins blister thoroughly. Cool, peel, and cut into thin strips. Mix with olive oil and salt and chill.

To serve, place roasted peppers in center of a platter, drizzle with more olive oil if desired, and sprinkle with capers and black pepper. Put crostini around edge of platter and garnish with parsley. Serves 6.

Serve with Three Lettuce Salad with Sun-Dried-Cherry Vinaigrette.