Island Shrimp Crostinis Recipe

Preheat a grill pan or large skillet over medium-high heat. Slice ciabatta crosswise into 12 slices (about 1/2" thick). Brush both sides lightly with 3 tbs olive oil and season with 1/2 tsp sea salt and 1/4 tsp black pepper.

Working in batches if necessary, char the ciabatta slices 1–2 minutes per side on the hot pan until golden with visible grill marks. Transfer to a wire rack and keep warm. Alternatively, toast under a broiler for 2–3 minutes per side.

Combine 1/2 cup finely diced pineapple, 1/2 seeded minced jalapeño (use entire jalapeño for more heat), 1 tsp honey, 1 tbsp lime juice, 1 tsp red wine vinegar, 2 tsp olive oil and 1/4 tsp sea salt in a small bowl. Stir to combine and taste: adjust sweet, spicy, or acidic balance as desired.

Let the mixture sit at room temperature for at least 10 minutes to allow flavors to meld. For a smoother drizzle, pulse half the mixture in a blender or food processor until slightly puréed, then stir back into the remaining chunky portion.

Marinate

In a medium bowl toss 12 oz red shrimp with 2 tsp minced garlic, 1 tbsp lime juice, 1/2 tsp smoked paprika, 1/4 tsp ground cumin, 1/2 tsp sea salt and 1/4 tsp black pepper. Let sit 5–10 minutes while preparing crostini and drizzle.

Cook

Heat a skillet over medium-high heat and add 1 tsp olive oil and 1 tbsp unsalted butter. When butter foams, add shrimp in a single layer and cook 1–2 minutes per side until pink and opaque (total 3–4 minutes depending on size). Remove from heat immediately to avoid overcooking; transfer to a plate and keep warm.

Gently fold together 3/4 cup diced mango, 1 diced avocado, 1 cup baby arugula (torn if leaves are large), and 2 tbsp chopped cilantro in a bowl. Lightly season with a pinch of salt and a squeeze of lime if desired; do not overdress—the jalapeño pineapple drizzle will provide most of the flavor.

Arrange the warm crostini on a platter. Spoon a small bed of the mango-avocado-arugula mixture onto each slice (about 1–2 tbsp per crostini). Top each with 2–3 cooked shrimp pieces (depending on size).

Drizzle each crostini lightly with the jalapeño pineapple drizzle (use a spoon to control amount), or for a finer finish, strain the puréed portion and drizzle. Garnish with microgreens or extra cilantro and serve with lime wedges on the side.

Serve

Serve immediately while crostini are crisp and shrimp are warm. Recommend 10–12 crostinis (depending on slice count)—this recipe yields about 12 crostinis as an appetizer.