Photo: Iain Bagwell; Styling: Rachael Burrow
Top baked bread slices with pineapple mixture, Jamaican-spiced shrimp, and cilantro for a flavorful appetizer.
Makes 12 servings
1. Preheat oven to 375°. 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, jalapeño, 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.