Shrimp Bruschetta with Cucumber-Chile Mignonette

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Cucumber-Chile Mignonette:

1 cup diced Persian or English cucumber

2 tablespoons white wine vinegar

1 tablespoon chopped fresh mint

1 tablespoon chopped fresh cilantro

1 small shallot, finely diced (about 2 tablespoons)

1 small Fresno chile pepper, seeded and finely chopped

Pinch of sugar

Kosher salt

Shrimp Salad:

8 ounces cooked shrimp, chopped

12 slices baguette, toasted