Hand Peeled Shrimp with Pink Grapefruit Mayonnaise and Olive Oil

2010 Nov/Dec


  • 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.