Crostini With Jerk Shrimp And Pineapple Chutney

• 1 French bread baguette, cut into 1/2-inch slices
• 2 tablespoons extra-virgin olive oil
• 1/3 cup pineapple preserves
• 1 1/2 tablespoons finely chopped seeded jalapeno
• 1 teaspoon cider vinegar
• 2 tablespoons unsalted butter
• 1 pound medium shrimp, peeled and deveined
• 1 tablespoon Jamaican jerk seasoning (such as Spice Islands)
• 1/2 teaspoon orange zest
• 1 tablespoon fresh orange juice
• 2 tablespoons chopped fresh cilantro

1. Preheat oven to 375u0b0. Arrange bread slices in a single layer on a rimmed baking sheet; brush top of each slice with olive oil. Bake 8 to 10 minutes or until toasted.
2. Combine preserves, jalapeno, and cider vinegar in a medium bowl, stirring to combine. Spread pineapple mixture evenly over toasts.
3. Melt butter in a large skillet over medium heat. Add shrimp to pan; sprinkle with jerk seasoning and orange zest and juice, tossing to coat. Cook 5 to 6 minutes or until shrimp are cooked through. Remove from heat; let cool slightly.
4. Arrange shrimp evenly over toasts; sprinkle evenly with cilantro.

bread baguette, extravirgin olive oil, pineapple preserves, seeded jalapeufo, cider vinegar, unsalted butter, shrimp, orange zest, orange juice, fresh cilantro

Taken from www.myrecipes.com/recipe/crostini-jerk-shrimp-pineapple-chutney (may not work)