Serves 10
Back to Holiday Party
1 cup tomato ketchup2 tablespoon parsley, chopped
1/2 cup lemon juice   1 bunch arugula
Zest of one lemon      1/2 pound shrimp, peeled, deveined
2 tablespoons prepared horseradish   Olive oil
1 tablespoon worchestershire     1 loaf crostini (baquette) bread
Salt and Pepper  1 tablespoon crushed red pepper

Preheat oven to 350 degrees.  In a small bowl combine tomato ketchup, 2 tablespoons lemon juice, lemon zest, horseradish, worchestershire and parsley.  Set aside in refrigerator.  In a ziploc bag, add shrimp, salt and pepper, 3 tablespoons olive oil, remaining lemon juice and the crushed red pepper.  Seal and refrigerate for one hour.  Slice the baquette into 1/2 inch slices on the diagonal.  Place bread slices in a ziploc bag.  Add olive oil to coat.  Place bread on a baking sheet and cook until slightly brown, about 5 minutes.  Remove and set aside.  In a medium skillet set on high, saute' the shrimp unitl pink, about 3 minutes.  Remove form heat and set aside to cool.  To assemble - Top each crostini bread slice with about 1 tablespoon of the ketchuo mixture.  Add a few leaves of arugula.  Top each slice with a piece of shrimp.  Serve.