Shrimp Remoulade Croustades

Ingredients

• 2 tablespoons capers drained
• 2 tablespoons celery minced
• 2 tablespoons dill pickle diced
• 8 inch bread french toasted
• 2 tablespoons chives fresh minced
• 2 tablespoons cilantro leaves fresh minced
• 1 teaspoon ground pepper red
• 1 tablespoon juice of lime 
• 0.5 cup mayonnaise 
• 2 tablespoons mustard coarse-grained
• 1 tablespoon vegetable oil; peanut oil preferred 
• 1.8 pounds shrimp fresh unpeeled
• 0.5 cup cup heavy whipping cream sour
• 3 tablespoons tequila divided

Equipment

• bowl
• frying pan

Directions

1. Peel and devein shrimp, leaving tails intact.
2. Combine 2 tablespoons tequila and lime juice in a glass bowl; add shrimp, and toss well. Cover and chill 20 minutes.
3. Combine remaining 1 tablespoon tequila, mayonnaise, and next 8 ingredients; stir well, and set mixture aside.
4. Remove shrimp from marinade; discard marinade. Coat a large nonstick skillet with cooking spray; add peanut oil.
5. Place over medium-high heat until hot.
6. Add shrimp, and saute 2 minutes or until shrimp turn pink.
7. To serve, arrange shrimp evenly on toasted bread slices; top each with 1 1/2 tablespoons mayonnaise mixture.
8. Serve immediately.