Southern Pimento Cheese & Shrimp Crostini

Step 1: Baguette ... I used a thin Italian baguette for this; and, cut in into 12-14 slices (of course, each piece of piece of bread can be a bit different). Then, lightly brush or spray each baguette slice with a little olive oil (on both sides). I love to use an atomizer for this. They are inexpensive; yet, you get a very thin spray of oil on each slice which is ideal. You can also brush the olive oil on; or, use a non-stick spray, or store bought olive oil spray. Then, toast each side until golden brown (1-2 minutes per side). I actually like to use the broiler for this. The crostini can easily be made ahead of time. Once cooled; store them in a ziploc bag until ready to use.

Step 2: Pimento Cheese ... Now, you can make your own; or, buy a good quality blend. A couple of local delis make one that is just as good as I can make; and, for something quick, this is perfect. Remember ... this is supposed to be an quick and easy appetizer. But, whether you buy it - or make it; use your favorite.

Step 3: Skewers ... I also prep these ahead too. One (1) toothpick, and 1 green olive. Just stick the olive on the end, and set to the side. Just keep them in a ziplock bag or container, until ready to serve.

Step 4: Shrimp ... First - make sure to let the shrimp set on the counter to take the chill off (10-15 minutes is all). Never cook with COLD seafood. Pat the shrimp dry; then, season the shrimp on both sides with the seasoning. Shrimp are sold by the pound; and the "U" in front of the # just means the number of shrimp in the pound. U12-15 just means, 12-15 shrimp per lb. The smaller the number, the bigger the shrimp.

Step 5: Bring a non-stick saute pan up to medium high to high heat; and, add add a little olive oil; or non stick spray - a very light coating is all that is needed.. Add the shrimp; and, saute a couple of minutes, until you get a nice sear or char on the first side - then flip. They don't take long; so keep an eye on them - maybe another minute or two at the most. Once they turn pink and begin to curl ... they are done. Remove from the heat.

Step 6: Baguettes ... As the shrimp cook; toast the baguettes on the same pan you toasted them on. Spread each baguette slice with a spoon of the pimento cheese; broil a minute or two - just until the cheese starts to melt and gets bubbly. That's it.

Step 7: Finish ... Place 1 shrimp on each cheesy baguette slice, and stick the olive toothpick right through the center to secure the shrimp. I like to garnish with a few drops of hot sauce.

Step 8: Serve and ENJOY! ... A simple appetizer; but, absolutely delicious. These are really good when watching a game, playoffs, etc. They are just so quick and easy to make; and, everyone devours them. Nothing fancy - nothing special; just a good easy and delicious appetizer. Personally ... I like a couple of dashes of hot sauce - not necessary; but, I like it; and, it is always on the table.