Ingredients:

  • 1 French Baguette (approx. 250g), sliced into 20 1/2-inch rounds
  • 3 tbsp (45ml) Extra Virgin Olive Oil
  • 1 large Garlic Clove, peeled and halved
  • 2 ripe Hass Avocados (approx. 300g flesh)
  • 1 tbsp (15ml) fresh Lime Juice
  • 1/2 tsp (2.5g) Flaky Sea Salt
  • 1/4 tsp (1.2g) Red Pepper Flakes
  • 20 large Shrimp (approx. 450g), peeled and deveined
  • 2 tbsp (30g) Unsalted Butter
  • 4 Garlic Cloves, minced
  • 1/2 tsp (2.5g) Smoked Paprika
  • 1 tbsp Fresh Cilantro, chopped for garnish

Instructions:

  1. Preheat your oven to 400°F (200°C). Arrange the baguette slices on a large baking sheet and brush both sides with 3 tbsp (45ml) Extra Virgin Olive Oil.
  2. Bake for 8 minutes until golden and crackling. As soon as they come out, rub the cut side of the halved garlic clove over the surface of each hot toast.
  3. In a medium bowl, scoop out the flesh of the 2 Hass Avocados. Add 1 tbsp (15ml) fresh Lime Juice, 1/2 tsp (2.5g) Flaky Sea Salt, and 1/4 tsp (1.2g) Red Pepper Flakes. Mash with a fork until creamy but slightly chunky.
  4. Pat the 20 large shrimp completely dry with paper towels.
  5. In a large skillet over medium high heat, melt 2 tbsp (30g) Unsalted Butter. Once the butter is foaming, add the minced garlic and 1/2 tsp (2.5g) Smoked Paprika. Toss in the shrimp and cook for 2 minutes per side until opaque and curled into a C shape.
  6. Spread a generous spoonful of the avocado mixture onto each toasted baguette round. Place one warm garlic shrimp on top of each. Finish with a scatter of fresh cilantro.