Garlic Croutons with Eggplant and Roasted Pepper Spread Topped with Grilled Shrimp

• 2 small round eggplants (about 8 ounces each), cut into 1/2-inch-thick slices
• 2 teaspoons kosher salt, plus more for seasoning
• 8 ounces (about 12) medium shrimp, peeled
• 4 large garlic cloves, 3 whole, 1 chopped
• 1/2 teaspoon chopped serrano or jalapeno chile
• 5 tablespoons olive oil
• Juice of 1/2 lemon
• 1 large red bell pepper
• Twenty-four 1/2-inch-thick baguette slices, cut on the diagonal
• Freshly ground pepper
• 1 to 2 chipotle chiles (taste for heat and add adjust amount accordingly)
• Juice of 1 lime
• Chopped fresh flat-leaf parsley for garnish

1. Preheat a gas grill to medium or light a fire in a charcoal grill.
2. Arrange the eggplant slices on a paper towel-lined baking sheet.
3. Sprinkle with 1 teaspoon of the salt.
4. Let sit to extract any excess moisture while preparing the shrimp.
5. Put the shrimp in a large bowl.
6. Add the chopped garlic, serrano chile, 1 tablespoon of the olive oil, and the lemon juice.
7. Stir to combine and set aside.
8. Combine the remaining 4 tablespoons olive oil and the whole garlic cloves in a small saucepan.
9. Cook over low heat until the oil reaches a boil, about 3 minutes.
10. Remove from heat.
11. Put the bell pepper on the grill directly over the hottest part of the fire.
12. Cook until blackened on all sides, about 4 minutes per side.
13. Transfer to a plastic bag and seal.
14. Arrange the bread slices on a baking sheet and brush the tops with some of the garlic olive oil.
15. Place the bread on the grill and cook until golden brown, about 30 seconds on each side.
16. (Typically, by the time all of the bread slices are set on the grill, its time to begin turning the bread.
17. Once they are all turned, begin removing them in the same order.)
18. Transfer to a serving bowl or basket.
19. Arrange the eggplant on the grill, cover, and cook until tender, about 3 minutes on each side.
20. Transfer to a cutting board.
21. Place the shrimp on the grill and sprinkle with salt and pepper.
22. Cook 1 to 2 minutes on each side, or until bright orange.
23. Transfer to a cutting board and cut in half lengthwise.
24. Peel and chop the eggplant.
25. Peel the skin off the bell pepper.
26. Combine the eggplant, bell pepper, the remaining garlic oil with the whole garlic cloves, the chipotles, and the lime juice in a food processor.
27. Puree until smooth.
28. Season with salt and pepper.
29. Spread each garlic crouton with 1 to 2 teaspoons of the puree and top with a shrimp half.
30. Sprinkle with the parsley and serve.

eggplants, kosher salt, shrimp, garlic, serrano, olive oil, lemon, red bell pepper, baguette, freshly ground pepper, chiles, lime, flatleaf

Taken from www.cookstr.com/recipes/garlic-croutons-with-eggplant-and-roasted-pepper-spread-topped-with-grilled-shrimp (may not work)