Photo: Jennifer Causey Styling: Claire Spollen
Pair these flavorful open-faced sandwiches with the Haricots Verts with Cherry Tomatoes and Mushrooms for a colorful and complete plate.
Serves 4 (serving size: 2 topped toast slices)
1. Preheat broiler to high.
2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add shrimp to pan; cook 4 minutes or until done, stirring occasionally. Stir in barbecue sauce; cook 30 seconds. Sprinkle shrimp mixture evenly with salt.
3. Brush bread slices evenly with 1 1/2 tablespoons oil. Broil 1 minute on each side or until toasted. Rub toast slices with cut sides of garlic.
4. Toss arugula with remaining 1 1/2 teaspoons oil. Top toast slices evenly with arugula and shrimp. Sprinkle evenly with pepper.