Jalapeno lime and Gulf shrimp crostini
A touch of cream cheese covers the delicate flavor, accompanied by a bright accent of jalapeno, green onion, and a splash of lime juice that binds the ingredients together.
1/2 LEMON, cut into thin slices
1 BAY LEAF
1-3/4 teaspoons KOSHER OR SEA SALT
1-1/3 pounds medium (31-35 count) UNCOOKED SHRIMP in the shell
3 tablespoons minced GREEN ONIONS, including green tops
2 teaspoons minced JALAPENO CHILE,seeds and ribs removed (see Cook’s Note)
2 teaspoons freshly grated LIME ZEST
2 tablespoons FRESH LIME JUICE
¾ cup (3 ounces) WHIPPED CREAM CHEESE
Crostini or toasted bread
1 LIME, halved lengthwise and thinly sliced
Let the mixture simmer for 10 minutes. Turn the heat down to medium-low and add the shrimp. About 3 minutes should be enough to cook the shrimp until they are pink and cooked through.
Drain in a Colander and rinse with cold water. The shrimp should be peeled and deveined. Lemon slices and spices should be discarded. Cut 12 of the shrimp in half lengthwise and set aside for garnish. Transfer the remaining shrimp to a medium bowl and finely chop them.
With the shrimp in the bowl, add the green onions, chile, lime zest and juice, and cream cheese. Mix well until the ingredients are well combined. The seasoning should be adjusted according to taste.
Place a spoonful of the shrimp mixture on each crostini before serving. Add thin slices of lime to each crostini and garnish with the shrimp half that has been reserved.
Set aside for up to 30 minutes at room temperature, or arrange on a serving platter and serve immediately.