Ingredients
-
1
-
1
-
1/4
-
3/4
-
1/2
-
2
-
1 1/2
-
-
-
3
-
4
-
-
-
-
Directions
Shrimp BLT, 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 , 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 🙂
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Steps
|
1
Done
|
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
Done
|
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
Done
|
3. in a Medium Bowl, Mix the Shrimp With the Mayonnaise, Basil and Lemon Juice and Season With Salt and Pepper. |
|
4
Done
|
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
Done
|
Make Ahead the Shrimp Salad Can Be Refrigerated For Up to 2 Days. |
