1 pound cooked small shrimp, peeled, deveined and chopped (reserve 16 whole for garnish, optional)
2 small tomatoes, cored and chopped (1 cup)
2 tablespoons organic ketchup (with no corn syrup)
1 tablespoon packed dark brown sugar
1 clove garlic, chopped
1 tablespoon chopped fresh parsley
2 tablespoons olive oil
1 1/2 tablespoons rice vinegar
16 slices of French bread baguette
Mix shrimp, tomatoes, ketchup, brown sugar, garlic and parsley. Add oil and vinegar. Season with salt and pepper. Keep covered and chilled.
Prepare grill and set rack 6 inches from heat. Lightly brush one side of each piece of bread with oil. Grill bread, oiled side up, for 1 minute. Turn and grill other side until lightly browned, 1 to 2 minutes.
Spoon a heaping tablespoon of shrimp mixture on top of oiled side of each bread slice. Garnish with whole shrimp, if desired.