Why this recipe pairs so well with Orange Beach and Ono Island real estate

Recipe: Citrus Shrimp Toast with Pickled Okra Relish

Serves

8–10 as an appetizer

Ingredients

For the shrimp

• 1 lb Gulf shrimp, peeled and deveined
• 2 tbsp olive oil
• 2 cloves garlic, finely grated
• Zest and juice of 1 lemon
• Zest and juice of 1/2 orange
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1–2 tsp hot sauce (optional)
• 2 tbsp chopped parsley
• 1 tbsp chopped chives

For the pickled okra relish

• 1 cup pickled okra, chopped
• 1/4 cup sweet onion, very finely diced
• 1 tbsp capers, chopped
• 1 tbsp pickle brine (from the okra jar)
• 2 tbsp mayonnaise or Greek yogurt
• 1 tsp Dijon mustard
• Black pepper to taste

For the toast

• 1 baguette, sliced on a bias
• Olive oil for brushing
• Flaky salt (optional)

Instructions

1. Toast the bread. Heat oven to 400°F. Brush baguette slices lightly with olive oil and toast 6–8 minutes until crisp at the edges.
2. Make the relish. Stir chopped pickled okra, onion, capers, brine, mayonnaise (or yogurt), and Dijon. Pepper to taste. Chill until serving.
3. Quick-sauté the shrimp. Toss shrimp with olive oil, garlic, citrus zest and juice, salt, pepper, and smoked paprika. Sauté over medium-high heat 2–3 minutes total until just pink. Finish with parsley and chives.
4. Assemble. Spread a small spoon of relish on each toast, top with warm shrimp, and add a tiny pinch of flaky salt if you like.

Make-ahead move: the relish can be made up to 24 hours ahead. Toast can be made earlier the same day and kept airtight. Sauté shrimp right before serving for the best texture.

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