Shrimp BLTs

 Shrimp BLTs

1 baguette, cut crosswise  into 30 1/4 inch slices
1 tablespoon olive oil
1/4 lb thinly sliced  pancetta
3/4 lb cooked shrimp, coarsely chopped
½ cup plus 2 tablespoons  mayonnaise, plus more for spreading
2 tablespoons chopped basil
1 ½  tablespoons fresh lemon juice
Salt and fresh ground pepper to taste
3  ounces baby arugula
4 small plum tomatoes, thinly sliced crosswise  

Pre-heat oven to 350 degrees. Spread the baguette slices on large rimmed  
baking sheet and bake until crisp, cool. 
In a large skillet, heat the olive  oil and add the pancetta slices in an 
even layer and cook over moderate heat  until crisp, about 2 minutes per 
side. Drain on paper towels and crumble. 
In  a medium bowl, mix the shrimp with the mayonnaise, basil and lemon 
juice and  season with salt and pepper. 
Spread a very thin layer of mayonnaise on each  baguette slice. Top with an 
arugula leaf, a slice of tomato and a tablespoon of  shrimp salad. Sprinkle 
the crumbled pancetta on top and serve.