December 2024, VOLUME 1, ISSUE LXVII

Garlic Shrimp Crostini with Avocado

INGREDIENTS

10-12 baguette slices (about ½” thick)

6 tbsp olive oil, divided

1 teaspoon garlic powder

1 avocado

Juice of ½ lime

¼ teaspoon salt

¼ teaspoon black pepper

12 large shrimp, peeled, deveined

2 big garlic cloves, cut into slivers

¾ teaspoon smoked paprika

½ teaspoon cumin

¼ teaspoon salt

¼ teaspoon black pepper

DIRECTIONS:

Preheat oven to 350°F and move rack to the top. Line a baking sheet with parchment paper and place baguette slices in even layer.

Add 3 tablespoon olive oil and garlic powder to small bowl and mix. Brush each side of baguette slices with oil mix. Bake for 10-15 minutes or until they’re as crisp as you like.

Prepare the avocado by mashing in a small bowl and mixing with lime juice, salt and black pepper. Set aside.

While baking crostini, heat olive oil in large skillet over low heat and saute shrimp just until pink. Take out of the pan and chop the shrimp. Cook slivers of garlic in olive oil, add shrimp, paprika, cumin, salt and pepper. Stir to blend and cook the shrimp.

Spread crostini with mashed avocado and place shrimp on top. Serve immediately.

From Chisel and Fork