Rating: 5 stars
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  • 4,531 Ratings
June 2004

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Recipe Summary

total:
30 mins
Yield:
makes about 30 hors d'oeuvres
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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