1 pound peeled and deveined raw medium shrimp, patted dry with paper towels
1 small jalapeño chile, stems and seeds removed, roughly chopped (about 1 1/2 Tbsp.)
4 tablespoons chopped scallions (about 1 to 2 scallions)
1 teaspoon lemon zest plus 1 1/2 Tbsp. fresh juice (from 1 lemon)
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1 teaspoon hot sauce
10 white bread slices (such as Pepperidge Farm White Sandwich Bread), crusts removed
40 sandwich-cut bread-and-butter pickles (such as Wickles)
How to Make It
Combine shrimp, jalapeño, scallions, lemon zest, lemon juice, salt, cayenne pepper, and hot sauce in a food processor, and pulse to chop thoroughly. Pour oil to a depth of 2 inches into a Dutch oven; heat to 350°F.
Spread about 3 tablespoons shrimp mixture on each piece of bread. (You don't have to measure the shrimp mixture; just make sure you spread about a 1/2 inch on each.) Cut each piece of bread into quarters.
Fry squares, in batches of 6, shrimp side down, until shrimp paste inflates, about 1 minute. Flip squares over, and fry until toast is lightly browned, about 30 seconds
Remove toasts from oil, and pat dry with paper towels. Top each piece with a pickle slice, and serve immediately.