1/2 lemon, cut into thin slices
1 bay leaf
10 peppercorns
1 3/4 teaspoons kosher or sea salt
1 1/3 pounds medium (31–35 count) uncooked shrimp in the shell
3 tablespoons minced green onions, including green tops
2 teaspoons minced jalapeño chile, seeds and ribs removed (see Cook’s Note)
2 teaspoons freshly grated lime zest
2 tablespoons fresh lime juice
1/2 cup (3 ounces) whipped cream cheese
Crostini (recipe follows)
In a medium saucepan, combine the lemon slices, bay leaf, peppercorns, and salt. Add 5 cups of cold water and bring to a boil over high heat. Simmer for 10 minutes. Reduce the heat to medium-low and add the shrimp. Cook just until the shrimp are pink and cooked through, about 3 minutes. Drain in a colander and rinse under cold water. Peel and devein the shrimp. Discard the lemon slices and spices. Cut 12 of the shrimp in half lengthwise and set aside for garnish. Finely chop the remaining shrimp and transfer to a medium bowl.
Add the green onions, jalapeño, lime zest and juice, and cream cheese to the bowl with the shrimp. Stir until the ingredients are well combined. Taste and adjust the seasoning.
To assemble and serve, mound a spoonful of the shrimp mixture on each crostini. Garnish each crostini with a reserved shrimp half. Arrange on a serving platter and serve immediately, or cover lightly with plastic wrap and set aside at room temperature for up to 30 minutes.
Makes 24 crostini
Cook’s note
Keep some disposable surgical gloves on hand (available at any pharmacy) to wear while working with fresh chiles. They will keep the capsaicin, the caustic compound that is naturally present in chiles, from irritating your skin.
Do ahead
The shrimp mixture along with the shrimp reserved for the garnish can be prepared up to 1 day in advance. Cover tightly and refrigerate.
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