Shrimp BLTs


 Cocktail Party Recipes

Total Time:
30 mins
30 hors d'oeuvres


  • 1 baguette, cut crosswise into thirty 1/4-inch-thick slices

  • 1 tablespoon pure olive oil

  • 1/4 pound thinly sliced pancetta

  • 3/4 pound cooked shrimp, coarsely chopped

  • 1/2 cup plus 2 tablespoons mayonnaise, plus more for spreading

  • 2 tablespoons chopped basil

  • 1 1/2 tablespoons fresh lemon juice

  • Salt and freshly ground pepper

  • 3 ounces baby arugula

  • 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.

Related Articles