Ingredients

• 1/2 pound shrimp, peeled and deveined
• 1 tablespoon finely chopped peeled ginger
• 1 tablespoon Asian sesame oil
• 1 tablespoon medium-dry Sherry
• 1 tablespoon soy sauce
• 1 large egg white
• 2 tablespoons finely chopped cilantro
• 2 scallions, finely chopped
• 6 slices firm white sandwich bread, cut into 1 1/2-inch rounds (24 total)
• About 6 cups vegetable oil for frying
• 12 slices bacon (about 3/4 pound), halved crosswise
• 1 (1 1/2-pounds) pineapple, peeled, cored, and cut into 24 (1-inch) chunks
• 1 bunch scallions, greens cut into 5-inch-long pieces and halved lengthwise
• 3 tablespoons soy sauce
• 2 tablespoons seasoned rice vinegar
• 2 garlic cloves, minced
• 2 teaspoons grated peeled ginger
• 1 medium zucchini
• 1/2 pound flatiron steak, cut across grain into 1/8-inch-thick slices
• 24 wooden picks; 24 (6-inch) bamboo skewers, soaked in water for 30 minutes; Equipment: an adjustable-blade slicer; a deep-fat thermometer
• Accompaniment: hoisin and Sriracha sauce

Instructions

1. Pulse shrimp, ginger, oil, Sherry, soy sauce, and egg white in a food processor to a coarse purée. Stir together with cilantro, scallions, and 1/4 teaspoon salt. Spread on bread (a scant tablespoon each).
2. Make bacon-wrapped pineapple: Preheat oven to 450°F with rack in middle. Wrap 1 piece of bacon around each pineapple chunk, then wrap scallion around outside, securing with a wooden pick. Arrange in a parchment-paper-lined 4-sided sheet pan. Bake, turning once, until bacon is crisp, 15 to 20 minutes.
3. Preheat oven to 450°F with rack in middle.
4. Wrap 1 piece of bacon around each pineapple chunk, then wrap scallion around outside, securing with a wooden pick. Arrange in a parchment-paper-lined 4-sided sheet pan. Bake, turning once, until bacon is crisp, 15 to 20 minutes.
5. Meanwhile make beef teriyaki: Stir together soy sauce, vinegar, garlic, and ginger. Thinly slice zucchini lengthwise with slicer. Put each slice of steak on a slice of zucchini, then thread lengthwise onto a skewer. Brush with soy mixture. Arrange skewers, meat side up, on an oiled broiler pan. When pineapple has finished cooking, preheat broiler. Broil skewers 5 to 7 inches from heat until browned, 2 to 3 minutes.
6. Stir together soy sauce, vinegar, garlic, and ginger.
7. Thinly slice zucchini lengthwise with slicer. Put each slice of steak on a slice of zucchini, then thread lengthwise onto a skewer. Brush with soy mixture. Arrange skewers, meat side up, on an oiled broiler pan.
8. When pineapple has finished cooking, preheat broiler. Broil skewers 5 to 7 inches from heat until browned, 2 to 3 minutes.
9. Meanwhile, fry shrimp toasts: Heat 2 inches vegetable oil to 360° in a 4-quart saucepan over medium-high heat. Fry 8 bread rounds, shrimp sides down, until browned, about 1 minute. Turn and fry until golden, about 30 seconds. Transfer to paper towels to drain. Fry remaining rounds.
10. Heat 2 inches vegetable oil to 360° in a 4-quart saucepan over medium-high heat.
11. Fry 8 bread rounds, shrimp sides down, until browned, about 1 minute. Turn and fry until golden, about 30 seconds. Transfer to paper towels to drain. Fry remaining rounds.
12. To serve: Arrange skewers, bacon-wrapped pineapple, and shrimp toasts on a platter.
13. Arrange skewers, bacon-wrapped pineapple, and shrimp toasts on a platter.