Toasted Almond and 3-Citrus Shrimp Toast by Foodie’s Chef Laura Brennan - Foodies Markets

Ingredients

• 8-10 ounces raw shrimp, peeled & deveined (size 21/25 or 26/30)***
• 1 lemon (u00bd teaspoon lemon zest & 1 teaspoon lemon juice, plus more juice to taste)
• 2nd lemon (4-5 strips lemon peel, plus juice from the second lemon to be used in poaching liquid)
• 1 lime (u00bd teaspoon lime zest & 1 teaspoon lime juice, plus more juice to taste)
• 1 orange (u00bd teaspoon orange zest & 1 teaspoon orange juice plus more juice to taste)
• 1 cup prepared mayonnaise (I use Hellmanu2019s)
• 1 tablespoon chopped parsley
• 2 tablespoons finely chopped celery
• 1 tablespoon very finely minced shallots
• u00bc cup sliced almonds, toasted and divided
• Kosher salt and fresh ground black pepper to taste
• 4 slices bread (I used sourdough!)
• *** Shrimp sizes 21/25 and 26/30 refer to the number of shrimp in one pound.
• Size 21/25 are larger shrimp than shrimp which are size 26 to 30 pieces per pound.
• Shrimp Poaching Broth:
• 4 cups water
• 4-5 strips lemon peel
• 6-7 parsley stems
• juice from one whole lemon
• u00bc teaspoon fennel seeds (if available)
• 1 bay leaf
• 1 u00bd teaspoon kosher salt
• plus a few twists of the pepper mill