Shrimp Toast Recipe

Preheat oven to 425°F (220°C). Slice the Cuban bread into 12 pieces about 1/2" thick on a diagonal.

In a small bowl, combine softened butter, chimichurri, olive oil and 1/2 tsp kosher salt until smooth.

Brush or spread about 1 tsp of chimichurri butter on each bread slice. Arrange slices on a rimmed baking sheet, buttered side up.

Toast in the preheated oven 6–8 minutes, or until edges are golden and butter has melted and absorbed. Remove and keep warm.

While the bread toasts, make the aioli: In a small bowl whisk together mayonnaise, minced chipotle, lime juice, minced garlic, smoked paprika, honey (if using) and 1/4 tsp salt until smooth and emulsified.

Taste and adjust: add more chipotle for heat, more lime for brightness, or a pinch of salt as needed. Refrigerate until ready to assemble.

Pat shrimp dry with paper towels. In a bowl toss shrimp with 1 tbsp olive oil and lime juice.

In a small bowl combine blackening seasoning, smoked paprika, garlic powder, onion powder, cayenne (if using), 1/4 tsp black pepper and 1/2 tsp kosher salt. Sprinkle and toss the spice mix over the shrimp to coat evenly.

Heat a large skillet over medium-high heat until shimmering. Add a light brush of oil. Sear the shrimp in a single layer for 1–2 minutes per side (depending on size) until opaque and slightly charred at the edges. Do not overcook. Remove from heat and let rest 1 minute.

Roughly chop the cooked shrimp into 3–4 pieces each (bite-sized) so they sit well on the toast.

Place the toasted chimichurri-buttered Cuban bread slices on a serving platter.

Spread about 1 tsp of chipotle aioli on each toast.

Top each slice with a small pinch (about 1–2 tbs) of the shredded Monterey Jack/Cheddar blend. Arrange 2–3 pieces of chopped blackened shrimp on top of each slice (adjust so each toast has even shrimp).

Option A — broil to melt cheese: Place assembled toasts on baking sheet and broil 1–2 minutes until cheese is melted and bubbly. Watch closely to avoid burning. Option B — skip broiling if you prefer contrast in textures.

Remove from oven. Garnish with sliced green onions, quartered cherry tomatoes (if using), and fresh cilantro leaves. Finish with an optional squeeze of lime and a light dusting of smoked paprika.

Serve immediately while bread is warm and cheese is melty alongside extra chipotle aioli for dipping.