SHRIMP BRUSCHETTA WITH CUCUMBER-CHILE MIGNONETTE

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Shrimp Bruschetta with Cucumber-Chile Mignonette image

Provided by Geoffrey Zakarian

Categories     appetizer

Time 40m

Yield 12 servings

Number Of Ingredients 10

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
Kosher salt
8 ounces cooked shrimp, chopped
12 slices baguette, toasted

Steps:

  • For the cucumber-chile mignonette: In a medium bowl, stir together the cucumber, vinegar, mint, cilantro, shallot and chile pepper, and season with a pinch of sugar and a little salt. Refrigerate until well chilled, about 30 minutes.
  • For the shrimp salad: When ready to serve, combine the shrimp with the mignonette. Arrange the toasted baguette slices on a serving tray and top each with the shrimp and mignonette mixture.

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