Shrimp and Tomato Toasts

This is a drippy, messy, fork-and-knife toast, full of punchy, smoky, Spanish-inspired flavors. I leave the tails on the shrimp because they’re easy to remove as you go with utensils—if you’d prefer to remove them first, simply do so before adding them to the pan. Either way, be sure to cut your bread into thick slices to ensure it can stand up to the hefty load of toppings.

It may seem finicky to add the lemon juice to your aioli in two batches, but it’s an important step to make sure you don’t break the emulsion. The first addition helps to loosen the egg yolk and creates the right consistency to thicken with oil. The second, after you’ve thickened the spread, adds flavor and brightness. (Feel free to sub the aioli with store-bought mayonnaise amped up with a little lemon juice and garlic.) —Kendra Vaculin