Shrimp BLT

MrsSpike34's Note:

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.

• Total Time: 30 mins
• Prep Time: 20 mins
• Cook Time: 10 mins

Ingredients:

Servings: 6

• 1 French bread, cut crosswise into thirty 1/4 inch slices
• 1 tablespoon olive oil
• 1/4 lb bacon or 1/4 lb pancetta
• 3/4 lb shrimp, cooked and coarsely chopped
• 1/2 cup light mayonnaise, plus more for spreading
• 2 tablespoons basil, fresh chopped
• 1 1/2 tablespoons fresh lemon juice
• salt & freshly ground black pepper
• Old Bay Seasoning (optional)
• 3 ounces baby arugula
• 4 small plum tomatoes, thinly sliced crosswise

Directions:

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.

Reviews

[Lori Mama]

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. :)