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1
Pulse shrimp, ginger, oil, Sherry, soy sauce, and egg white in a food processor to a coarse puree. Stir together with cilantro, scallions, and 1/4 teaspoon salt. Spread on bread (a scant tablespoon each).
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2
Preheat oven to 450u00b0F with rack in middle.
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3
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.
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4
Stir together soy sauce, vinegar, garlic, and ginger.
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5
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.
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6
When pineapple has finished cooking, preheat broiler. Broil skewers 5 to 7 inches from heat until browned, 2 to 3 minutes.
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7
Heat 2 inches vegetable oil to 360u00b0 in a 4-quart saucepan over medium-high heat.
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8
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.
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9
Arrange skewers, bacon-wrapped pineapple, and shrimp toasts on a platter.
