12 to 15 shrimp (about 10 ounces U21/25), peeled and deveined
1 15-ounce can hearts of palm, drained and sliced
2 to 3 celery stalks, sliced 1⁄8 inch thin on the bias (about 1½ cups) - a mandolin works great here
½ cup torn parsley leaves
½ cup Castelvetrano olives (or another hearty green olive), pitted and chopped
¼ cup Marcona almonds or blanched, salted almonds
½ cup quartered, sliced Vidalia onion
¼ cup freshly squeezed lemon juice
3 Tablespoons almond or olive oil
10 ¼-inch- thick slices whole wheat sourdough bread, pan-toasted using the heavy-soaking technique
Bring a medium pot of water to a boil over high heat with the sugar, salt, and bay leaves and boil, covered, for 10 minutes. Add the shrimp and boil until opaque, 4 to 6 minutes. Drain the shrimp and set them aside to cool (rinse them under cold water if you’re short on time).
Meanwhile, in a large bowl, combine the hearts of palm, celery, parsley, olives, almonds, onion, lemon juice, and oil.
Slice each shrimp into 2 or 3 thin pieces, lengthwise, and then into 2 or 3 pieces across. Mix with the rest of the salad, cover, and refrigerate for 20 minutes or more.
Top the toasts with the chilled shrimp salad.
Heat a generous amount of olive oil (enough to cover the bottom of the pan) in a cast-iron skillet (ideally). [NOTE: If you really want flavor, use enough oil to cover the toast halfway up and toast like that. That’s the heavy-soaking technique]
Turn the heat on high. When the oil is hot, place the bread in the pan. Turn down the heat if the bread begins to brown too fast. Let toast until golden, 2 to 3 minutes, then flip and repeat on the other side.