2 (6 oz / 200 g) cans of shrimp, drained
4 cloves garlic, chopped
1/2 medium onion, chopped
1/4 cup olive oil
2 Tbs lemon juice
1/4 cup white wine (dry)
1 tsp dried parsley
bread
1. Toast 6-10 pieces of bread.
2. Heat frying pain to medium high. Add oil.
3. Add garlic and onion and fry until transluscent.
4. Reduce heat to medium low.
5. Add shrimp, lemon juice, wine and parsley.
6. Stir and cook for 2 minutes. Spoon shrimp and liquid onto toast and serve.