Photo: Iain Bagwell; Styling: Rachael Burrow
Hands-on Time
25 Mins
Total Time
25 Mins
Yield
Makes 12 servings

Top baked bread slices with pineapple mixture, Jamaican-spiced shrimp, and cilantro for a flavorful appetizer. 

How to Make It

Step 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.

Step 2

Combine preserves, jalapeño, and cider vinegar in a medium bowl, stirring to combine. Spread pineapple mixture evenly over toasts.

Step 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.

Step 4

Arrange shrimp evenly over toasts; sprinkle evenly with cilantro.

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