Chipotle Shrimp & Arugula Pesto Crostini

Chipotle Shrimp & Arugula Pesto Crostini - A fresh and elegant summer party bite. Crunchy bread, herby homemade arugula pesto, and chipotle glazed shrimp. |

If you are a Michigan resident who knew me about eight years ago, chances are I was sort of annoying. Hopefully only about one thing – buying local. I once read that if each family in the state started spending $10 per week of their grocery bill on Michigan products, we’d keep more than $37 million circulating in Michigan each week. As a lover of our state who wants to see its businesses thrive, I immediately changed my grocery shopping habits to always buy the local brand whenever possible. 

Mitten Crate April 2014 Box |

And for awhile there, I probably got pretty annoying – “You know, there’s a brand of peanut butter/pizza sauce/vodka/crackers/whatever product you are currently using that’s made here in Michigan!” It’s not that I wanted to be a nag or make people feel bad about how they shopped; I just really, really wanted to help our economy and help others find a way to do so, as well. So, if I harassed you – sorry/not sorry.

Fast forward to 2014, and it seems like everyone in Michigan is buying local, and I love it. At this point, buying Michigan-made products is second nature for me. I know which brands at the grocery store are made here in the mitten, and I automatically reach for them. I spend much more than $10 a week on local groceries, so I guess I make up for a few families who don’t pull their weight to support our state.

Mitten Crate April 2014 Box |

I’m always up for finding new locally-made products, and that’s why I was so excited when Mitten Crate got started. Mitten Crate is a subscription box service for people who would like to discover Michigan-made, artisan foods. Each month, 4 – 6 delicious Michigan-made food items will show up at your door! A Mitten Crate can also be purchased as a one-time gift (would be a special treat for somebody who grew up here but now lives elsewhere!).

As somebody who knows a ton of Michigan products, I was surprised by how many great new-to-me-items were in my Mitten Crate. In the April box, I received:

Onion Marmalade & Blue Cheese Crostini - A 5-minute appetizer that couldn't be tastier! |

Since the spring and summer is prime “crostini season” for me (meaning, instead of eating real dinners, I just put random stuff on pieces of toasted bread and pretend it’s a meal), I immediately put several of the box items to work in crostini form. First, I used the herbed red onion marmalade pretty much straight from the jar – spread it on some pieces of toasted bread, and then just crumbled blue cheese over that. A 2-minute appetizer/let’s-call-it-dinner that couldn’t be simpler or tastier.

Onion Marmalade & Blue Cheese Crostini - A 5-minute appetizer that couldn't be tastier! |

Next up, I decided that if I was going to eat crostini for dinner, I should probably at least try to cook something. So, I whipped up a quick arugula pesto and spread that on crostini. I also sautéed some shrimp and finished them with the chipotle sauce, and threw those on top of the crostini, too. It’s the perfect light meal with a kick of heat from the chipotle.

Chipotle Shrimp & Arugula Pesto Crostini - A fresh and elegant summer party bite. Crunchy bread, herby homemade arugula pesto, and chipotle glazed shrimp. |

Want to try a Mitten Crate of your own? Click HERE to get started, and use the code FOXES5OFF for $5 off your first month’s subscription, or use the code FOXFREESHIP for free shipping on a one-time order.

Chipotle Shrimp & Arugula Pesto Crostini


  • 1/2 baguette, sliced 1/4-inch-thick (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.

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This post was written by me on behalf of Mitten Crate, who provided me with a free box for recipe development purposes. I was not otherwise compensated for writing this post, and all opinions are 100% my own.