Shrimp Blt

Name: Shrimp Blt
Ingredients: 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

11 ingredients

5 steps

Ingredients

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.