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.
- 1 French bread, cut crosswise into thirty 1/4 inch slices
- 14.79 ml olive oil
- 113.39 g bacon or 113.39 g pancetta
- 340.19 g shrimp, cooked and coarsely chopped
- 118.29 ml light mayonnaise, plus more for spreading
- 29.58 ml basil, fresh chopped
- 22.18 ml fresh lemon juice
- salt & freshly ground black pepper
- Old Bay Seasoning (optional)
- 85.04 g 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 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. 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.
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. :)