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Shrimp Crostini with Avocado Spread

Are you craving a satisfying treat that is light in calories but full of summer flavor? I know I was. I also did not want to hang out over a hot stove for a long time. Too many things to do and too many places to go! This lovely and colorful meal is ready from start to finish in under 20 minutes, yes, that's right, under 20 minutes! And who doesn't have 20 minutes? Even takeout takes longer.
All you need for this is some good crusty bread such as the one I purchased, an organic French loaf from Whole Foods Market. If you cannot find this, a good Italian bread will do. I just cut the loaf into 2 1/2-inch slices on an angle. Then basted them with some good olive oil and placed them on a hot grill pan for about 5 minutes per side. While the bread was getting its golden tan, I took 2 whole avocados, rinsed the outside, sliced them in half, scooped out the pit, and sliced the flesh. I added some salt and pepper, about 1 teaspoon of fresh lemon juice, and mixed it. I then sliced some fresh organic heirloom tomatoes, chopped some Italian flat leaf parsley, and then grilled some shrimp. For this recipe, I used 20 shrimp. I cooked the shrimp in the same pan as for the bread; I just lightly brushed the shrimp with olive oil and seasoned them with salt and pepper. Cooked them for about 2 minutes per side.
To assemble, just spread the avocado on each slice of bread, the tomato slices, shrimp, and some fresh parsley.. Voila! You have the perfect summer meal or appetizer, your choice. Now go enjoy the warm weather!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer
Cuisine Italian
Servings 6
Calories 370 kcal

Equipment

  • Grill pan
  • mixing bowl
  • Chefs Knife
  • Cutting Board

Ingredients
  

  • 1 loaf crusty bread ,sourdough, French or Italian)
  • 2 whole avocado washed, peeled, seeded, sliced
  • 3 cloves garlic grated
  • 2 teaspoons fresh lemon juice
  • 20 shrimp peeled and deveined
  • 10 slices fresh organic heirloom tomatoes
  • 2 tablespoon olive oil for brushing shrimp and bread
  • salt to taste
  • pepper to taste
  • 1/4 cup Flat Leaf Italian Parsley finely chopped

Instructions
 

  • Cut the crusty bread into 1/2 inch thick slices.
  • Baste the bread with olive oil and place it on a hot grill pan.
  • Grill the bread for about 5 minutes per side until golden brown.
  • While the bread is grilling, rinse, slice and scoop out the avocado. Discard the pit. Slice the avocados
  • Sprinkle the 3 cloves of garlic onto the sliced avocado, and add salt, pepper, and lemon juice.
  • Slice the heirloom tomatoes and top the avocados.
  • Brush the shrimp with olive oil and season with salt and pepper.
  • Grill the shrimp in the same pan as the bread for about 2 minutes. Flip to the other side and add the grated garlic to the pan. Cook for an additional 1 1/2 to 2 minutes until cooked through.
  • To assemble, spread avocado on each slice of grilled bread.
  • Add the tomato slices, shrimp, and sprinkle with fresh parsley on top of the avocado spread.

Nutrition

Calories: 370kcalCarbohydrates: 43gProtein: 16gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.002gCholesterol: 54mgSodium: 450mgPotassium: 619mgFiber: 7gSugar: 5gVitamin A: 684IUVitamin C: 17mgCalcium: 75mgIron: 3mg
Keyword Avocado, Crostini, Heirloom Tomatoes, Parsley, Recipes, Seafood, Shrimp, tomatoes
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