Shrimp Toasts

This recipe is from "Jasper White's Cooking from New England," published by Harper & Row in 1989. 

Peeled, chopped Maine shrimp are seasoned with sautéed onion, garlic, red bell pepper, and parsley
then spread on lightly toasted slices of French bread, and then baked and served immediately.
These can be made with regular shrimp, too.

1 pound unshelled Maine shrimp (or 2 cups peeled)
8 tablespoons unsalted butter
2 tablespoons finely chopped onion
1 tablespoon finely chopped garlic (2-3 cloves)
2 tablespoons finely chopped red bell pepper
2 tablespoons finely chopped Italian parsley
Salt, pepper, and cayenne pepper
1 baguette

To prepare the Shrimp Spread:
1. Peel the shrimp; you should have about 2 cups.
2. Chop half the shrimp very fine. Set aside.
3. Put the other half in the food processor with 7 tablespoons of butter and process until very fine Transfer to a small mixing bowl.
4. Saute the onion and bell pepper in the remaining 1 tablespoon of butter over low heat for two minutes minute.
Then add the garlic and continue to cook another minute or two until the onion is translucent.  Let cool.
5. Mix the vegetable mixture, the shrimp/butter mixture, and the chopped shrimp together.  Add the parsley.
6. Season to taste with salt, pepper, and cayenne pepper. 
7. Refrigerate until ready to use.

Assembling and Cooking the Shrimp Rounds
1. About 20 minutes before serving, preheat the oven to 350 degrees.
2. Slice the bread into rounds about 1/3 inch thick.
3. Toast in oven lightly on both sides.
4. Spread each round with shrimp mixture so it's about ¼ to 1/3 inch thick.
5. Bake in 350 degree oven for about 8-10 minutes. Serve immediately.