City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Hand-peeled Shrimp with Pink Grapefruit, Mayonnaise and Olive Oil
Nov/Dec 2010

24 crostini made from 1 baguette

olive oil

Maldon salt

1 lb. plump, hand-peeled shrimp (available at most fish mongers, or buy larger shrimp and cut them into smaller pieces)

2 T. mayonnaise (or a bit more if you like; it’s just a light coating for the shrimp)

1 pink grapefruit, segments only

chopped chives

olive oil

sea salt

Pre-heat the oven to 400°F. To make the crostini, cut the baguette into thin slices, place the slices on a baking tray and drizzle them with a little olive oil. Bake until golden brown, remove and season with the salt.

Place the shrimp in a bowl and toss them gently with the mayonnaise.

Place some of the shrimp on each crostini and garnish with a segment of the pink grapefruit and a sprinkling of chopped chives. Add a drop of olive oil to each one. Place the crostini on a platter and pass around before dinner.