You have a winner here! There is such a ballet of flavor between the cayenne, lemon, and garlic. I made this twice. I would recommend taking the tails off - -as well, I think I like a thinner slice of french bread so that the shrimp is more in the limelight. The 2nd time I made this, instead of using tiger shrimp and french bread, I used a smaller shrimp and the cocktail bread, so that each slice was an individual hors douvre. This is a keeper of a recipe!!!