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Ingredients
- 10-12 Slices Baguette about ½" thick
6 Tbsp. Olive Oil divided
1 Tsp. Garlic Powder
1 Large Avocado ripe
½ Large Lime juiced
¼ Tsp. Salt for avocado
¼ Tsp. Black Pepper for avocado
12 Large Shrimp raw, peeled, deveined, tails removed
2 Lg. Cloves Garlic cut into slivers- ¾ Tsp. Smoked Paprika
- ½ Tsp. Cumin
- ¼ Tsp. Salt for shrimp
- ¼ Tsp. Black Pepper for shrimp
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Heat the oven to 350°F (175°C). Arrange the baguette slices on a baking sheet in a single layer.
- Add 3 Tbsp. olive oil and garlic powder to a small bowl and mix. Brush each side of baguette slices with oil mix. Bake for 10-15 minutes or until they're as crisp as you like.
- Mash the avocado with the juice of ½ lime and the first ¼ teaspoon each salt and pepper.
- While the bread toasts, heat the remaining 3 tablespoons olive oil in a skillet over low heat. Add the garlic slivers and cook until fragrant, about 2 minutes, without burning. Raise the heat to medium, add the shrimp, paprika, cumin, and remaining ¼ teaspoon each salt and pepper. Turn as needed until the shrimp are pearly and opaque throughout, about 3–5 minutes depending on size.
- Spread avocado over the toasts and divide the cooked shrimp among them. If using fewer than 12 toasts, cut some shrimp to distribute evenly. Serve immediately.
Notes
Makes 10–12 crostini, about six appetizer portions. The oil is split equally between bread and shrimp; the two salt and pepper entries season avocado and shrimp separately. Timing is approximate.
