- 1 pound cooked shrimp, halved lengthwise
- 1 red chili (such as Fresno), sliced
- 1/2 cup chopped fresh herbs (such as cilantro, chives, parsley, or dill)
- 1/4 cup olive oil
- 3 tablespoons capers
- 2 tablespoons red wine vinegar
- kosher salt and black pepper
- fresh baguette, halved lengthwise and cut into 4-inch pieces
- Combine the shrimp, chili, herbs, oil, capers, vinegar, and ¼ teaspoon each salt and pepper in a medium bowl.
- Serve the shrimp spooned over the baguette pieces.