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Recipe

Spiced Shrimp & Avocado Toasts

Scott Phillips

Yield: Yields 16 canapes.

 

Ingredients

  • 16 large shrimp (about 1/2 lb.), peeled, deveined, rinsed, and patted dry
  • Kosher salt and freshly ground black pepper
  • 1 tsp. chili powder; more to taste
  • 2 Tbs. extra-virgin olive oil
  • 2 small ripe avocados (about 12 oz. total)
  • 1 Tbs. fresh lime juice; more for sprinkling
  • 3 Tbs. chopped fresh cilantro, plus 16 whole leaves for garnish
  • 1 recipe Toast Points

Preparation

  • Season the shrimp with 1/4 tsp. salt, a few grinds of pepper, and 1 tsp. chili powder. Set a heavy 10-inch skillet over medium-high heat for 1 minute. Add the oil and shrimp and sauté, stirring occasionally, until the shrimp are opaque and firm to the touch, about 2 minutes. Transfer to a cutting board.
  • Pit the avocados and scoop the flesh into a small bowl. Add 1 Tbs. lime juice, the chopped cilantro, and a pinch of chili powder. Mash with a fork until relatively smooth and season with a heaping 1/2 tsp. salt and a few grinds of pepper. Slice the shrimp in half lengthwise.
  • To assemble, spread the mashed avocado over the toasts and slice each toast into four even rectangles.  Top each with two halved peices of shrimp and a cilantro leaf, sprinkle with lime juice and salt, and serve.  (The rectangles can be cut into squares for even smaller bites.)

Reviews

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Reviews

  • feeboo | 01/08/2010

    great good appetizer

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