“New from the Kitchen”
Recipe of the Month – March 2008
Appetizers & Sorbets: Shrimp BLTs
Adapted from recipe by Alex Freij, from “Vodka – Still Crazy After all These Years”
1 baguette, cut crosswise into 30 1/4 inch slices
1 tablespoon olive oil
1/4 lb thinly sliced pancetta
3/4 lb 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 fresh ground pepper to taste
3 ounces baby arugula
4 small plum tomatoes, thinly sliced crosswise
Pre-heat oven to 350 degrees. Spread the baguette slices on large rimmed baking sheet and bake until crisp, cool.
In a large skillet, heat the olive oil and 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.
In a medium bowl, mix the shrimp with the mayonnaise, basil and lemon juice and season with salt and pepper.
Spread a very thin layer of mayonnaise on each baguette slice. Top with an arugula leaf, a slice of tomato and a tablespoon of shrimp salad. Sprinkle the crumbled pancetta on top and serve.