Ingredients
2 teaspoons small capers, rinsed and drained
2 tablespoons olive oil
French bread, sliced (about 2 ounces)
1 medium garlic clove, peeled and halved
Coarse salt
1/2 cup fresh orange juice
1 medium shallot, minced
14 medium shrimp, peeled and deveined
Preparation
Heat broiler with rack 4 inches from heat. Brush both sides of 2 slices French bread with 1 tablespoon olive oil. Broil until golden brown, about 1 1/2 minutes per side.
Rub one side of bread with cut sides of garlic clove; sprinkle with salt. Discard garlic; set toast aside.
In a medium skillet, heat remaining tablespoon olive oil over medium heat. Add shallot, and cook until crisp-tender, about 4 minutes. Add shrimp. Cook, tossing occasionally, until shrimp are opaque throughout,about 3 minutes. Transfer shrimp to a shallow bowl, and set aside.
Add orange juice, capers, and 1/4 teaspoon salt to the skillet; bring to a boil. Cook until sauce is slightly thickened, about 1 minute. Spoon over shrimp. Serve with toast.
