Ingredients:

  • 1 lb Large Shrimp, peeled and deveined (tail-off)
  • 3 tbsp Unsalted Butter
  • 3 tbsp Extra virgin olive oil, divided
  • 4 cloves Garlic, minced
  • 1/2 tsp Smoked paprika
  • 1/4 tsp Sea salt
  • 1/4 tsp Cracked black pepper
  • 8 oz Mascarpone cheese, chilled
  • 1 tbsp Lemon zest, freshly grated
  • 1 tsp Fresh lemon juice
  • 2 tbsp Fresh chives, finely chopped
  • 1 Large French Baguette, sliced into 1/2 inch rounds
  • 1 tbsp Fresh microgreens or parsley for garnish

Instructions:

  1. Preheat oven to 400°F (200°C). Arrange baguette slices on a baking sheet, brush with 2 tablespoons of olive oil, and bake for 6–8 minutes until golden and crisp.
  2. In a medium bowl, combine chilled mascarpone, lemon zest, lemon juice, and chives. Beat with a hand mixer for 1–2 minutes until light and airy; refrigerate until assembly.
  3. Heat 1 tablespoon olive oil and butter in a skillet over medium-high heat. Add shrimp in a single layer and season with salt, pepper, and paprika.
  4. Sear shrimp for 90 seconds per side until opaque. Add minced garlic during the last 30 seconds of cooking to infuse the butter without burning.
  5. Spread one tablespoon of the whipped lemon mascarpone onto each toasted crostini, top with a warm garlic shrimp, and garnish with microgreens or parsley.