Shrimp Crostini

Total Time: 32 mins Preparation Time: 30 mins Cook Time: 2 mins

Ingredients

• Servings: 6
• 1/2 cup kalamata olive, rough chop
• 1/2 cup yellow bell pepper, small dice
• 1/2 cup red bell pepper, small dice
• 1/4 cup jalapeno, fine chop (seeded)
• 1/4 cup shallot, minced
• salt
• pepper
• 1 french baguette, roll cut 1/2 thick and 2 in length
• 1/2 cup shredded monterey jack cheese
• 3 cups arugula
• melted butter
• 16 -20 cooked shrimp, cut in half
• 1/4 cup fresh tarragon, rough chop
• 2 lemons, juice of
• 1 -2 garlic clove, rough chop
• 1 teaspoon lemon zest
• 1 tablespoon dijon mustard
• 1 cup olive oil
• 1 tablespoon honey
• salt
• fresh pepper

Recipe

• 1 vegetable salsa:.
• 2 combine all ingredients in a large mixing bowl and lightly season lightly with salt and pepper and stir well to combine all vegetables.
• 3 lightly coat mixture with lemon-tarragon vinaigrette, but just to flavor the vegetables; do not drown them in the dressing.
• 4 reserve to a mixing bowl and refrigerate.
• 5 toast points:.
• 6 cut baguette into angled slices of 2â€? in length and 1/2â€? inch thick and lightly butter.
• 7 lightly toast bread at 375°f until light in golden color; this can be done in advance.
• 8 lemon tarragon vinaigrette:.
• 9 combine all ingredients in a bowl except for olive oil and transfer to a blender. slowly drizzle in olive oil until a smooth emulsification is created. adjust the seasonings to taste and add more honey for a sweeter finish. reserve to a squeeze bottle and refrigerate.
• 10 as prepared for service:.
• 11 lightly sprinkle (4) toast points with shredded monterey jack to order and melt cheese in a 450°f oven for about 1 minute; be careful not to burn the cheese.
• 12 remove from oven and place half of each shrimp on each toast point and arrange at an angle on an oval plate atop a small bed of arugula drizzled with lemon-tarragon vinaigrette.
• 13 plating:.
• 14 arrange a bed of arugula on an oval plate and lightly drizzle with lemon-tarragon vinaigrette.
• 15 put (4) toast points in oven on a sizzle plate lightly sprinkled with shredded jack for approximately (1) minute.
• 16 remove from oven and arrange atop of arugula at an angle on the plate.
• 17 place half of one shrimp on top of each toast point.
• 18 add vegetable salsa on top of each shrimp.
• 19 drizzle lemon-tarragon vinaigrette over each piece (lightly, do not soak).
• 20 note: you can substitute lobster, crab, or scallops for the shrimp if you choose.