ShrimpBruschetta-13

Ingredients
For the Shrimp:
  • 1 lb. rock shrimp, rinsed and patted very dry
  • 2 tablespoons olive oil
  • 1/2 teaspoon ancho chile powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

For the Avocado:

  • 3 ripe avocados, peeled, pitted, and cubed
  • 3-4 scallions, thinly sliced
  • juice of 1 lime
  • 1 jalapeno, minced
  • 1/4 cup cilantro, leaves only, roughly chopped
  • salt and pepper, to taste

For the Bruschetta:

  • 2 baguettes, thinly sliced and toasted
Instructions:
For the Shrimp:
  1. Heat your olive oil in a large pan or wok. Add in the shrimp and sprinkle with the spices. Cook over medium-high heat for 5-6 minutes, until the shrimp are pink and cooked through. Remove from the heat and set aside to cool. If there looks like there is a lot of liquid in the pan, drain it from the shrimp.
  2. Be sure to let the shrimp cool to room temperature before storing them – you never want to put hot food directly into a container and into the fridge. You can serve the shrimp at room temperature or chill them in the fridge to serve later in the day (the shrimp can be stored in the fridge for up to 24 hours).
For the Avocado:
  1. Half the avocados, remove the pit, and cube. Place in a large bowl and toss with the lime juice, scallions, jalapeno, cilantro, salt, and pepper. Taste and adjust seasonings as necessary. Serve immediately or store in the fridge for up to 24 hours.
For the Bruschetta:
  1. Place your sliced bread on a baking sheet and brush with a little oil. Bake at 450 degrees F for 4-5 minutes, until toasted and golden. Top each slice with a bit of avocado, then with the shrimp. Serve within 24 hours of making.