August’s Recipe Guacamole & Shrimp Toast Points

INGREDIENTS

  • 1 baguette, French bread or toast points —, cut into 1/2 inch slices
  • 2 tbsp olive oil for drizzling
 
For the shrimp:
  • 2 tbsp olive oil
  • 1 lb shrimp —, peeled & deveined,
  • 2 tbsp olive oil
  • 1/2 tsp salt —, or more if needed
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/8 tsp cayenne pepper
  • juice from 1/2 lemon
 
For the avocado spread:
  • 2 large ripe avocados —, mashed
  • juice from 1 lime
  • salt and pepper to taste
  • 1 small garlic clove minced

Pico de Gallo

  • 1 lb tomatoes (3-4 medium), diced
  • 1/2 medium onion (1 cup chopped)
  • 1 jalapeno pepper seeded and finely minced (optional)
  • 1/2 cup cilantro chopped
  • 2 Tbsp lime juice from 1 lime
  • Salt & pepper to taste

INSTRUCTIONS

  • Preheat oven to 350F.
  • Line a baking sheet with parchment paper. Spray with cooking spray. Bake baguette slices for 10-15 minutes, until golden. Take out of the oven and drizzle with just a little olive oil.
  • Season shrimp with salt, pepper, smoked paprika, cayenne, and garlic powder.
  • Heat olive oil in a skillet over medium heat. Cook shrimp for 1-2 minutes per side, until pink. Transfer to a serving plate and squeeze juice from 1/2 lemon over shrimp.
  • In a bowl mash avocado and season with salt, pepper, and lime juice. Add garlic if you’d like.
  • Spread mashed avocado over baked bread and then top each piece with shrimp.
  • For Pico In a medium bowl, diced tomatoes, onion, jalapeno pepper, and chopped cilantro. Stir in 2 Tbsp lime juice and lightly season with salt & pepper season to taste.
Makes 4-6 servings depending on size of shrimp