Shrimp BLTs

• 1 baguette, cut crosswise into thirty 1/4-inch-thick slices
• 1 tablespoon pure olive oil
• 1/4 pound thinly sliced pancetta
• 3/4 pound cooked shrimp, coarsely chopped
• 1/2 cup plus 2 tablespoons mayonnaise, plus more for spreading
• 2 tablespoons chopped basil
• 1 1/2 tablespoons fresh lemon juice
• Salt and freshly ground pepper
• 3 ounces baby arugula
• 4 small plum tomatoes, thinly sliced crosswise

1. Preheat the oven to 350.
2. Spread the baguette slices on a large rimmed baking sheet and bake for about 8 minutes, or until just crisp.
3. Let cool.
4. In a large skillet, heat the olive oil.
5. Add the pancetta slices in an even layer and cook over moderate heat until crisp, about 2 minutes per side.
6. Drain on paper towels and crumble.
7. In a medium bowl, mix the shrimp with the mayonnaise, basil and lemon juice and season with salt and pepper.
8. Spread a thin layer of mayonnaise on each of the baguette slices.
9. Top with an arugula leaf, a slice of tomato and a scant tablespoon of the shrimp salad.
10. Sprinkle with the crumbled pancetta and serve.

baguette, olive oil, pancetta, shrimp, mayonnaise, basil, lemon juice, salt, baby arugula, tomatoes

Taken from www.foodandwine.com/recipes/shrimp-blts (may not work)