Photograph by Emma Fishman, food styling by D’mytrek Brown
This version of shrimp toast is inspired by my time at Zuni Café, where I made late-night snacks using unsold shrimp and leftover bread that practically begged me to toss them with aioli and whatever else I could squirrel away. They’re equally great as an appetizer or as a main dish.
Some practical stuff: Don’t skimp on the lemon here. Juice these babies up! The tart juice is necessary to cut all the richness. Watch these toasts carefully while they broil; they can go from perfectly cooked to too crisp in a snap. Also, try making your own aioli (garlic mayonnaise) here—it really makes a difference. But, store-bought, sugar-free garlic mayonnaise will work too.