Open- faced Leftover Barbecue Shrimp Sandwich

After having more shrimp than I could eat last night, I came up with this dish for lunch.  It is every bit as tasty as the barbecued shrimp; maybe more so! This also would make a nice dinner appetizer.  I ate it with a knife and fork, but certainly you could just pick it up and put it in your mouth.  But make sure you've got a napkin handy! (The salad is optional, but makes for a more complete, healthy meal)

Ingredients
Leftover Easy Nola-style Barbecued Shrimp, peeled, with sauce
Semolina bread (or rustic wheat)--the important part is that it is an artisan loaf, with a nice crust.
Spinach or Mache, cleaned, and dressed lightly with olive oil, salt & pepper

Preparing the Sandwich
Preheat oven to 375.  Slice bread and put in a baking dish (with sides!).  Place shrimp flatly on top of the bread (I was able to do three shrimp per slice of bread).  Pour the remaining sauce over the shrimp and bread.  Bake until hot. 

Eating the Sandwich
Serve on a bed of lightly dressed spinach or mache.  Make sure to pour the oil left in the dish back onto the shrimp and toast. 

Pairing Suggestion:  Enjoy with the leftover wine (?!) that went with the barbecued shrimp...