•  Preheat the oven to 425°F and line a large baking sheet with parchment paper or a silicone mat.

Preparing the Shrimp:

• I recommend purchasing pre-cooked shrimp at your seafood counter; skip to step 6.
• If pre-cooked shrimp is not available, purchase frozen, wild-caught shrimp and thaw them first in cold water. Remove the peel and tails and pat dry.
• Preheat a large frying pan over medium heat and add a drizzle of cooking oil. Season the shrimp lightly with salt, then fry on each side for 2 to 4 minutes (depending on size), just until the flesh is no longer translucent.
• Remove the cooked shrimp from the pan and cool.
• Chop the shrimp into small, quarter-inch pieces.

Making the Topping:

• Place the chopped shrimp into a large mixing bowl. Add the chopped celery, chopped scallions (green and white parts), fresh parsley, and fresh dill. Zest the lemon, then squeeze out the lemon juice into the mixture.
• Next, add in the mayonnaise, sriracha sauce, and soy sauce. Season the mixture with salt, pepper, smoked paprika, dried garlic, and dried onion.
• Use a large spatula to combine everything together, mixing until the shrimp are well-coated and creamy.

Assembling & Baking:

• Thinly slice a baguette on the diagonal to create longer slices of bread.
• Use a spoon to add a heaping, generous amount of shrimp topping onto each slice. Place the bread onto the lined baking sheet.
• Bake the appetizer at 425°F for 12 to 14 minutes, until the baguette is golden around the edges and the shrimp topping is hot.

Serving:

• Remove the shrimp appetizer from the oven and let it cool for about 10 minutes before enjoying.
• Garnish the top of the shrimp crostini with finely chopped chives and fresh dill. Add a squeeze of lemon juice over each crostini and enjoy!