Servings: Serves 6
  • 18 large (21-25 per pound) shrimp , cooked, shelled and de-veined
  • 6 medium radicchio leaves
  • Brandied-Chive Dressing
    • 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.