Shrimp Crostini with Guacamole

Shrimp Crostini with Guacamole

Makes 24

Prep time: 35 minutes

Cook time: 20 minutes

24 peeled and deveined uncooked large fresh or frozen shrimp

1 French baguette

Olive oil non-stick cooking spray

Salt and pepper, to taste

2 large avocados

2 teaspoons fresh lime juice

½ teaspoon salt

¼ teaspoon ground cumin

1 garlic clove, finely minced

1 tablespoon diced shallot

¼ cup medium salsa

½ cup chopped fresh cilantro

2 cloves garlic, finely minced

¼ cup extra virgin olive oil

¾ cup freshly grated Manchego cheese

Garnish: 24 fresh cilantro sprigs

  • 1. If frozen, thaw shrimp according to package directions. Set aside.
  • 2. Cut bread diagonally into 24 - ½ inch slices, discarding ends. Coat both sides with cooking spray and sprinkle with salt and pepper.
  • 3. Bake at 375ºF for 5 to 6 minutes or until edges are crisp. Reserve bread on pan.
  • 4. Peel and coarsely chop avocados, and place in a medium bowl. Add lime juice and next 6 ingredients, and gently combine, being careful to retain small avocado chunks. (Do not mash) Chill until ready to serve.
  • 5. Sauté garlic in hot oil in a medium skillet over medium heat 1 minute. Add shrimp in batches, and cook 2 minutes on each side or just until shrimp turn pink. (Shrimp should be slightly undercooked) Remove from pan, and place 1 shrimp on top of each baguette slice on baking sheet. Top each with 1 tablespoon of Manchego cheese.
  • 6. Broil 5 inches from heat 1 to 2 minutes or until cheese melts. Remove from oven, and top each with 1 to 2 tablespoons avocado mixture. Garnish, if desired. Serve immediately.