Shrimp Toast

• 1 pound peeled and deveined raw medium shrimp, patted dry with paper towels
• 1 small jalapeno chile, stems and seeds removed, roughly chopped (about 1 1/2 Tbsp.)
• 4 tablespoons chopped scallions (about 1 to 2 scallions)
• 1 teaspoon lemon zest plus 1 1/2 Tbsp. fresh juice (from 1 lemon)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper
• 1 teaspoon hot sauce
• Vegetable oil
• 10 white bread slices (such as Pepperidge Farm White Sandwich Bread), crusts removed
• 40 sandwich-cut bread-and-butter pickles (such as Wickles)

1. Combine shrimp, jalapeno, scallions, lemon zest, lemon juice, salt, cayenne pepper, and hot sauce in a food processor, and pulse to chop thoroughly. Pour oil to a depth of 2 inches into a Dutch oven; heat to 350u0b0F.
2. Spread about 3 tablespoons shrimp mixture on each piece of bread. (You don't have to measure the shrimp mixture; just make sure you spread about a 1/2 inch on each.) Cut each piece of bread into quarters.
3. Fry squares, in batches of 6, shrimp side down, until shrimp paste inflates, about 1 minute. Flip squares over, and fry until toast is lightly browned, about 30 seconds
4. Remove toasts from oil, and pat dry with paper towels. Top each piece with a pickle slice, and serve immediately.

shrimp, chile, scallions, lemon zest plus, kosher salt, cayenne pepper, hot sauce, vegetable oil, bread, sandwich

Taken from www.myrecipes.com/recipe/shrimp-toast (may not work)