8 oz. large fresh shrimp (21-25 size) 
 2 TBS. lemon juice 
 1 clove garlic, minced 
 salt & pepper 
 1 loaf French bread 
 6 ozs. provolone cheese 
 	GARLIC BUTTER: 
 3 cloves garlic, roasted 
 4 ozs. butter, at room temperature 
 1/2 tsp. chopped, fresh Italian parsley 
 1/2 tsp. chopped, fresh basil leaves 
 
 Makes 6 to 8 servings as an hors d`oeuvre.
 
 Peel and devein shrimp, slicing in half 
 lengthwise. Place shrimp in shallow bowl 
 long with the lemon juice, garlic, salt & pepper; 
 set aside. 
  
 Slice French bread into 1/2 inch rounds and reserve. 
 Grate provolone cheese and set aside. 
  
 For GARLIC BUTTER, roast garlic in a 350 degree 
 oven for 15 to 20 minutes. Combine garlic, butter, 
 parsley and basil infood processor; process until 
 fully incorporated. 
  
 Spread garlic butter on both sides of French bread 
 and place bread on well greased cookie sheet. When 
 ready to serve, lightly  toast under broiler on both sides 
 until golden brown. 
  
 Place 1 piece of shrimp on each slice of bread; sprinkle with 
 cheese. Again place under broiler until cheese melts and 
 shrimp is cooked. Serve warm.

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