• 18 large (21-25 per pound) shrimp , cooked, shelled and de-veined
• 6 medium radicchio leaves

• 1/4 cup mayonnaise
• 3 tablespoons prepared chili sauce
• 2 teaspoons minced fresh chives
• 3/4 teaspoon brandy
• 1/2 teaspoon sherry vinegar
• 1/8 teaspoon (scant) grated fresh ginger
• 2 drops Tabasco or red hot sauce
• Pinch salt

• 1 1/2 teaspoon finely chopped fresh parsley
• 6 small sprigs curly parsley

With a 2 3/4 or 3-inch round biscuit cutter, cut circles out of slices of firm white bread and toast lightly; set aside.

Whisk the dressing ingredients in a bowl until smooth. Cover and refrigerate up to 6 hours ahead.

Slice the shrimp in half lengthwise. Thinly slice the radicchio leaves and toss in a bowl with 2 tablespoons of the Brandied-Chive Dressing. Toss shrimp with the remaining dressing. Top 6 toasts evenly with the dressed radicchio and then arrange the shrimp slices overlapping on top.

Sprinkle the sandwiches with chopped parsley. Serve each sandwich with a sprig of parsley on the side.