Shrimp BLTs

  • SERVINGS: makes about 30 hors d'oeuvres


  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.
Make Ahead
The shrimp salad can be refrigerated for up to 2 days.