Seafood Starts Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. Season lightly with 1/4 tsp of the coarse salt and 1/4 tsp of the black pepper. Heat 1 tbs olive oil and 1/2 tbs butter in a skillet over medium-high heat until shimmering.

Add the shrimp in a single layer and cook 1.5–2 minutes per side, until opaque and just firm. Remove shrimp to a plate and cover loosely with foil to keep warm.

Prepare oysters

If oysters are on the half shell and cold, place them on a bed of crushed ice. If you prefer warmed oysters, preheat oven broiler: place oysters on a tray, spoon a small amount (about 1/2 tsp) of the sauce (see Sauce & Dressing step) on each and broil 2–3 minutes until edges ruffle. Otherwise leave oysters chilled and serve raw with lemon wedges and a spoonful of cocktail sauce or hot sauce to taste.

In the same skillet used for the shrimp, reduce heat to medium and add remaining 1 tbs olive oil and 1/2 tbs butter. Add the minced garlic and sauté 30–45 seconds until fragrant but not browned.

Pour in the white wine (or seafood stock) and stir, scraping any browned bits from the pan. Let it reduce about 1–2 minutes until slightly syrupy.

Stir in Dijon mustard, hot sauce, remaining 3/4 tsp salt, and 3/4 tsp black pepper. Add chopped parsley and squeeze the juice of half the lemon into the pan. Taste and adjust seasoning (add more hot sauce or lemon if desired).

Return cooked shrimp to the skillet and toss for 30 seconds to coat in the sauce. Remove from heat.

Slice the baguette and toast lightly, or arrange small toasts on a platter. Spoon a bit of warm garlic-parsley sauce onto several toasts and top with one shrimp each.

Arrange the oysters on a bed of crushed ice or on the serving platter. Provide lemon wedges, cocktail sauce, and extra hot sauce alongside.

Place microgreens or mixed greens in the center or on the side dressed simply with a drizzle of olive oil and a squeeze of lemon (use remaining lemon half). Garnish the shrimp toasts with a sprinkle of parsley and a crack of black pepper.

Serve immediately so warm shrimp and toasts are enjoyed with chilled oysters. Recommend one or two shrimp toasts and one oyster per person as an appetizer.