|10 oz (300 g) peeled and deveined cooked shrimp||juice of 1 lime|
|2 garlic cloves, peeled but left whole||sea salt and freshly ground black pepper|
|small handful of fresh cilantro||4 slices white bread|
|1 red chile, seeded and finely chopped||4½ oz (125 g) sesame seeds|
Preheat the broiler to its highest setting. Blend or process the shrimp, garlic, cilantro, chile, and lime juice to a paste. Season well with sea salt and black pepper, and blend again briefly.
Lightly toast the bread, then spoon the shrimp mixture evenly over one side of each of the toasts. Spread to cover completely, pressing the mixture down firmly.
Lightly oil a baking sheet, and pour in the sesame seeds in an even layer. Place the toasts, shrimp-side down, on the seeds, and press so that the seeds stick and coat the mixture. Carefully flip the toasts over, and cut them into triangles.
Slide the baking sheet under the hot broiler, and cook the toasts for a few minutes, until the sesame seeds begin to turn golden. Keep a careful eye on them, as they can burn very quickly. Serve immediately.
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