28 uncooked med. shrimp
3 tbsp. unsalted butter
3 tbsp. olive oil
14 (1/3" thick) French bread baguette slices
1 (6 oz.) wedge Saga blue cheese, room temperature
4 sprigs fresh rosemary, stems removed, leaves chopped

Bring large saucepan of water to boil. Add shrimp and cook until just pink, about 2 minutes. Drain and cool. Peel and devein shrimp. (Can be prepared one day ahead and refrigerated. Let stand 1 hour at room temperature before using.)

Melt butter with oil in heavy large skillet over medium-high heat. Add bread slices in batches and cook until golden, about 2 minutes per side. Transfer to cookie sheet. (Can be prepared 4 hours ahead. Cool croutons. Cover, let stand at room temperature.)

Preheat broiler. Put shrimp on top of croutons, then spread with cheese. Broil 4 inches from heat source until cheese melts and shrimp are heated through, about 2 minutes. Transfer to platter and sprinkle with rosemary. Makes 14.

Note: Don't cook too long. You just want the blue cheese to melt and bubble a little. The rosemary keeps the blue cheese from being too strong.