Total Time
Prep 20 mins
Cook 10 mins

This recipe originates from Food and Wine, my sister in law passed it along. It is FANTASTIC! Great as a salad on a bed of greens, served it on toasted sandwich rounds (the 100 cal ones) on croissants or as an hor d'oeuvre as originally intended on toasted baguette rounds.

Ingredients Nutrition


  1. 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. 2. In a large skillet, heat the olive oil. Add the pancetta slices or bacon in an even layer and cook over moderate heat until crisp, about 2 minutes per side. Drain on paper towels and crumble.
  3. 3. In a medium bowl, mix the shrimp with the mayonnaise, basil and lemon juice and season with salt and pepper.
  4. 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.
  5. Make Ahead The shrimp salad can be refrigerated for up to 2 days.
Most Helpful

5 5

This is really delicious. I chose to make it into an open face sandwich for a light supper. Made for The Circus Has Come Photo Tag Event. :)