Easy Baked Shrimp Toast

Cooking lesson: I had no idea what "chiffonade" was. Thank you, Google, for assisting with that mystery. For all you other uneducated kitchen people like me, it's a method of chopping/slicing leafy green herbs and spices. Short version: you stack all your leaves together, roll them up into a tube, and then slice the end of the roll off at a 60 degree angle to make strips of your herbs. Who knew? Though, if you notice....I totally didn't do that on mine. :-) We used dry herbs this time. We've had some trouble finding fresh basil lately.

• 6 oz shrimp, peeled and deveined
• 3 Tbsp mayonnaise
• 3 Tbsp butter, melted
• 1 1/2 tsp grated garlic
• 1 1/2 Tbsp thinly sliced scallions (about 2 stalks)
• black pepper
• baguette or ciabatta
• basil, chiffonade

Preheat oven to 400 degrees. Chop shrimp into small pieces. If you use a food processor, do not make the shrimp into a paste. Mix shrimp with mayonnaise, melted butter, grated garlic, scallions and a generous amount of black pepper. 

Slice baguette in half horizontally or ciabatta into thin slices. Each slice should not be thicker than 1 inch. Spread the shrimp mixture on the cut side of the bread. Place on lined cookie sheet and bake 15-18 minutes, or until the top is golden and the bread crispy. Remove bread from oven. Sprinkle with fresh basil and serve immediately. 

Serves 4

Prep Time: 10 minutes

Total Time: 25 minutes

Recipe from delightfulplate.com