Active Time
N/A
Total Time
30 MIN
Yield
Serves : makes about 30 hors d'oeuvres

How to Make It

Step 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.

Step 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.

Step 3    

In a medium bowl, mix the shrimp with the mayonnaise, basil and lemon juice and season with salt and pepper.

Step 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.

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