I think it’s nice to always up your app game when it comes time to spring and summer. With so many outdoor gatherings with family and friends it’s nice to have something new and fresh to offer. I’ll admit it, I am not the biggest appetizer gal. It’s normally the first the I assign for someone else to bring and if I do make one, I love to stick with my go to.
And yet something really caught my eye with this one. I love, love, the flavors of shrimp, cilantro, and mint together. It’s just so incredibly light and refreshing. You also get the lovely flavor of jalapeno for kick and cucumber for crunch and everything is then scooped onto homemade toasted baguettes, heavily drizzled with olive oil.
I don’t know guys, this one really got me. Who knows, I might be an app gal after all. Although there is zero shame in making this for a lighter meal al fresco with a glass of rosé. Come on now, doesn’t that just seem too perfect?
Yes it does.
Recipe adapted from Geoffrey Zakarian
1 cup diced Persian or English cucumber
2 tablespoons white wine vinegar
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh cilantro
1 small shallot, finely diced (about 2 tablespoons)
1 small Fresno chile pepper, seeded and finely chopped
Pinch of sugar
8 ounces cooked shrimp, chopped up
12 slices baguette, drizzled with olive oil and toasted
Preheat the broiler on your oven.
Mix together all ingredients up until the shrimp.
Toast your baguettes in the oven for a few minutes (keep an eye on them!) and top with the shrimp mixture. Enjoy!
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