Boulevard Gourmet'S Shrimp Mojito Ceviche - cooking recipe

Ingredients

1/2 small red onion, finely chopped
2 garlic cloves
1/4 cup chopped of fresh mint, plus about
30 leaves of fresh mint, for garnish
1/2 cup fresh lime juice
salt & freshly ground black pepper, to taste
2 lbs shrimp, peeled and deveined with tail shells intact (26 to 30 count)
30 slices French baguettes (1/2-inch-thick)
1 1/2 tablespoons extra virgin olive oil

Preparation

Combine the onions, 1 clove minced garlic, chopped mint, lime juice, salt and pepper in a nonreactive container. Add the shrimp, toss, cover and refrigerate 12 hours, tossing periodically to coat shrimp.
Meanwhile, cut 1 garlic clove in half and rub the bread slices with the garlic. Place bread on a baking sheet and bake in a 350\u00b0F oven 15 minutes or until toasted. Serve each shrimp, tail up, on a bread round. Drizzle with olive oil and garnish with a fresh mint leaf.