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