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Cucumber and Peppadew Grilled Shrimp Bites

Scott Phillips

Servings: 6 to 8

Peppadews are pickled peppers that lend a sweet-sour flavor and a hot edge to these tasty crostini; look for them near the jarred roasted red peppers at the grocery store.


  • 3/4 lb. cucumbers, halved lengthwise and seeded
  • 14 jarred yellow and red Peppadew peppers, finely chopped
  • 1/4 cup coarsely chopped fresh cilantro leaves
  • 2 tsp. fresh lime juice 
  • 1/2 tsp. minced garlic
  • 1 Tbs. plus 2 tsp. extra-virgin olive oil, more for brushing the baguette slices
  • Kosher salt
  • 24 jumbo shrimp (21 to 25 per lb.), peeled and deveined
  • 1 baguette, sliced into 24 1/4-inch-thick slices

Nutritional Information

  • Calories (kcal) : 250
  • Fat Calories (kcal): 40
  • Fat (g): 4.5
  • Saturated Fat (g): 0.5
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 2.5
  • Cholesterol (mg): 85
  • Sodium (mg): 900
  • Carbohydrates (g): 33
  • Fiber (g): 3
  • Protein (g): 16


  • Grate the cucumbers on the large holes of a box grater or with the grating blade of a food processor. Gently squeeze the grated cucumber by the handful to release excess moisture; transfer to a medium bowl. Toss the cucumber with the Peppadews, cilantro, lime juice, garlic, 1 Tbs. of the olive oil, and kosher salt to taste.
  • Prepare a medium-high gas or charcoal grill fire. Toss the shrimp with the remaining 2 tsp. of olive oil and 1-1/2 tsp. kosher salt. Thread 6 of the shrimp onto each of four 12-inch soaked wooden skewers. Grill until pink and opaque, about 2 minutes per side.
  • Brush the baguette slices with olive oil and toast lightly on the grill, about 45 seconds per side. Remove the shrimp from the skewers and halve lengthwise. Put two halves on each baguette slice, top with about 1 Tbs. of the cucumber mixture, and serve.


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