Red Pepper Rouille and Shrimp Toasts

Ingredients

• 24 uncooked large shrimp, peeled, deveined
• ½ cup mayonnaise
• 2 teaspoons red wine vinegar
• ¹/₈ teaspoon crumbled saffron threads
• ¼ teaspoon cayenne pepper
• 2 garlic cloves
• 12 4x1/2-inch diagonal slices sourdough baguette
• + 2 more ingredients
• • ½ cup roasted red bell pepper from jar
  • capers

Preheat oven to 425°F. Finely chop garlic cloves with cayenne pepper and saffron in mini processor. Add roasted red pepper and vinegar to processor; blend until almost smooth. Blend in mayonnaise. Season rouille to taste with salt and pepper. Transfer 1/3 cup rouille to medium bowl. Add shrimp an...

View full recipe at Epicurious