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Shrimp BLTs




Source of Recipe


foodandwine.com


List of Ingredients




1 baguette, cut crosswise into thirty 1/4-inch-thick slices
1 tablespoon pure olive oil
1/4 pound thinly sliced pancetta
3/4 pound cooked shrimp, coarsely chopped
1/2 cup plus 2 tablespoons mayonnaise, plus more for spreading
2 tablespoons chopped basil
1 1/2 tablespoons fresh lemon juice
Salt and freshly ground pepper
3 ounces baby arugula
4 small plum tomatoes, thinly sliced crosswise



Recipe



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 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.