- 1 cup fresh basil leaves, loosely packed
- 1 cup plus 2 tablespoons extra-virgin olive oil
- 2 1/2 teaspoons kosher salt
- 1 1/4 teaspoons freshly ground black pepper
- 24 large cooked shrimp, sliced in half lengthwise
- 8 (1-inch-thick) slices ciabatta (from 1 large loaf)
- 4 cloves garlic, coarsely chopped
- 2 teaspoons fresh rosemary, coarsely chopped (from 2 sprigs)
- 1/2 cup chicken stock or low-sodium chicken broth
- 1 (15 ounce) can white beans, drained and rinsed
- 2 tablespoons fresh lemon juice
- 4 ounces arugula, coarsely chopped (about 4 cups loosely packed)
- 2 teaspoons chile-garlic sauce
- Preheat oven to 350°F.
- In blender, pulse basil, 1/4 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper until smooth. Transfer to small bowl, add shrimp, and toss to combine. Refrigerate, covered, at least 1 hour and up to 24 hours.
- Brush ciabatta slices on both sides with oil (about 1/4 cup total) and sprinkle with salt and pepper (about 1/2 teaspoon salt and 1/4 teaspoon pepper total). Arrange in single layer on rimmed baking sheet and bake until golden brown, 15 to 20 minutes.
- In heavy medium saucepan over moderately high heat, heat 1/4 cup oil until hot but not smoking. Add garlic and rosemary and sauté until golden, about 2 minutes. Add stock and beans and bring to boil, then reduce heat to moderate and simmer, uncovered, until liquid is reduced by 1/3, about 2 minutes. Transfer to blender and purée until smooth. With motor running, add 2 tablespoons oil and blend until incorporated. Blend in 1/2 teaspoon salt and 1/4 teaspoon pepper. Set purée aside.
- In small bowl, whisk together lemon juice, remaining 1/4 cup olive oil, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper.
- Transfer arugula to medium bowl, drizzle with olive oil–lemon juice mixture, and toss to combine.
- Spread about 2 tablespoons white bean mixture on each bread slice, then top each with 1/2 cup arugula and 6 shrimp halves. Drizzle 1/4 teaspoon chile-garlic sauce over each slice and serve immediately.