Saffron Shrimp and Chorizo Crostini

Ingredients

• •baguette, sliced into 1/2-inch thick rounds
• •Tbsp olive oil, divided
• •oz raw shrimp, peeled and deveined (about 8
• •medium)
• •oz Spanish chorizo, thinly sliced and quartered
• •1/4
• •tsp saffron threads, steeped in 1 Tbsp hot water
• •oz mascarpone cheese, softened
• •tsp lemon zest
• •1/4
• •tsp smoked paprika (pimentón)
• •Salt and freshly ground black pepper to taste
• •Fresh parsley, chopped, for garnish

Prep Steps

1. 1Preheat oven to 375°F (190°C). Brush baguette slices with 1 Tbsp olive oil and toast for 8 minutes
2. 2minutes until golden and crisp. Set aside.
3. 3In a small bowl, combine the softened mascarpone, steeped saffron (including the water), lemon zest, and smoked paprika. Season lightly with salt and pepper.
4. 4Heat the remaining 1 Tbsp of olive oil in a small skillet over medium
5. 5high heat. Sear the shrimp for 1 minutes
6. 6minutes per side until pink and cooked through. In the same pan, quickly crisp the chorizo pieces.
7. 7To assemble, spread a generous layer of the saffron mascarpone mixture onto each crostini. Top with one shrimp and a few pieces of crispy chorizo.
8. 8Garnish with a sprinkle of fresh chopped parsley and serve immediately.