Chipotle Shrimp & Arugula Pesto Crostini | Michigan Made Recipes

Hi, Mitten Crate fans! I’m Lori, and I’m the author of the food blog Foxes Love Lemons. I live in Ferndale, and went to culinary school at Schoolcraft College. Shortly after I graduated, I started blogging to share simple yet special recipes that encourage people to enjoy the act of cooking at home. I’m also a big advocate of buying local products, and have been buying Michigan-made groceries for as long as I can remember.


There were so many great products in last month’s Mitten Crate, and several of them made me think of one of my favorite summer meals – crostini. Some people may not consider toasted bread with a few toppings a proper dinner, but when it gets hot and muggy in the summer, simple and small things like this are all I want to eat. Here, I’ve made a quick arugula pesto and slathered it on toasted baguette (you could also do this on an outdoor grill, too!). I topped it with sautéed shrimp that have been glazed with Barlow’s Chipotle Gourmet Sauce. It’s the perfect light meal with a kick of heat from the chipotle sauce.


Please enjoy, and be sure to check out my blog, as well as follow me on Facebook, Twitter and Instagram for new recipes!


Chipotle Shrimp & Arugula Pesto Crostini
Makes: about 12 pieces
Prep Time: 20 minutes




1/2 baguette, sliced 1/4-inch-thick (about 12 pieces)
6 tablespoons extra virgin olive oil, divided
2 cups packed arugula
Juice of 1/2 lemon
Pinch of kosher salt and ground black pepper
12 (26-30 count) peeled and deveined shrimp, tails removed, patted dry
2 tablespoons Barlow’s Chipotle Gourmet Sauce
Thinly sliced green onion for garnish (optional)


1. Preheat oven to 350 degrees F. Place baguette slices on rimmed baking pan and brush with 2 tablespoons oil. Bake 8 to 10 minutes or until crisp, turning once.


2. Meanwhile, make Arugula Pesto: In food processor, pulse together arugula, lemon juice, salt and pepper. With processor running, slowly drizzle in 3 tablespoons oil until all oil is incorporated.


3. Heat remaining 1 tablespoon oil in large skillet over medium heat. Add shrimp and cook 4 to 6 minutes or until opaque and cooked through; stirring occasionally. Remove from heat and stir in chipotle sauce.


4. Spread pesto mixture on crostini. Place 1 shrimp on each crostini and garnish with green onions, if desired. Serve immediately.


Please visit Lori’s site Foxes Love Lemons for more great ideas!!


Chipotle Shrimp & Arugula Pesto Crostini1