Makes 20

Ingredients:

1 baguette (sometimes sold as "French stick")
1/2 cup olive oil
10 large shrimp
1/2 teaspoon old bay seasoning
1 bulb garlic
1 package Boursin cheese (with garlic and fine herbs)
1 branch of fresh dill

Procedure:

If you are not a real lover of garlic, you don't need to add the roasted garlic to the Boursin, it already has garlic and herbs in it, but I like mine with more.

Cut top off bulb of garlic so cloves are showing. Wrap in foil and bake in the oven at 400 for 45 minutes.

Make 20 thin slices off the baguette, brush with olive oil and toast under the
broiler.

Poach shrimp (shells on) in water with old bay seasoning. Chill under cold water. Peel shrimp and slice lengthwise.

Refrigerate till needed.

Place Boursin in a mixing bowl; squeeze roasted garlic out of bulb and into the cheese. Mix well.

To assemble, spread cheese on toasted bread (crostini), place half a shrimp on cheese and a tiny sprig of dill next to the shrimp.