Recipes

Shrimp BLTs

Name: Shrimp BLTs
Total time: 30 min
Ingredients: 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

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Cocktail Party Recipes

By Alex Freij

Updated on November 23, 2015

Total Time:

30 mins

Yield:

30 hors d'oeuvres

Ingredients

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

Directions

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