Shrimp BLTs

• FAST
• MAKE-AHEAD
• STAFF-FAVORITE

Ingredients

1. 1 baguette, cut crosswise into thirty 1/4-inch-thick slices
2. 1 tablespoon pure olive oil
3. 1/4 pound thinly sliced pancetta
4. 3/4 pound cooked shrimp, coarsely chopped
5. 1/2 cup plus 2 tablespoons mayonnaise, plus more for spreading
6. 2 tablespoons chopped basil
7. 1 1/2 tablespoons fresh lemon juice
8. Salt and freshly ground pepper
9. 3 ounces baby arugula
10. 4 small plum tomatoes, thinly sliced crosswise

1. Preheat the oven to 350°. Spread the baguette slices on a large rimmed baking sheet and bake for about 8 minutes, or until just crisp. Let cool.
2. In a large skillet, heat the olive oil. Add the pancetta slices in an even layer and cook over moderate heat until crisp, about 2 minutes per side. Drain on paper towels and crumble.
3. In a medium bowl, mix the shrimp with the mayonnaise, basil and lemon juice and season with salt and pepper.
4. Spread a thin layer of mayonnaise on each of the baguette slices. Top with an arugula leaf, a slice of tomato and a scant tablespoon of the shrimp salad. Sprinkle with the crumbled pancetta and serve.