Shrimp Bruschetta with Cucumber-Chile Mignonette

By jenlin

Ingredients

• 1 1 1 cup diced Persian or English cucumber
• 2 2 2 tablespoons white wine vinegar
• 1 1 1 tablespoon chopped fresh mint
• 1 1 1 tablespoon chopped fresh cilantro
• 1 1 2 small shallot, finely diced (about 2 tablespoons)
• 1 1 1 small Fresno chile pepper, seeded and finely chopped
• Pinch Pinch of sugar
• Kosher salt
• 8 8 8 ounces cooked shrimp, chopped
• 12 12 12 slices baguette, toasted

Preparation

Step 1

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.