Recipes
Garlic Shrimp and Avocado Crostini
12 servings
25 minutes total
Shopping list
Ingredients
- 8 oz Bakery baguette
- 1 lemon, for zest/juice
- 3 cloves fresh garlic, finely chopped
- 1 shallot, finely chopped
- 2 cups cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 lb peeled/deveined shrimp, tails removed
- 1 ripe Hass avocado
- ¼ teaspoon kosher salt
- ¼ teaspoon pepper
Steps
- Preheat oven to 375°F. Slice bread into ½-inch-thick slices, then arrange on baking sheet. Bake 8–10 minutes or until golden. Remove bread from oven and set aside to cool.
- Meanwhile, zest lemon (1 teaspoon); squeeze for juice (2 tablespoons). Chop garlic and shallot; halve tomatoes. Preheat large sauté pan on medium 2–3 minutes. Add oil, garlic, and shallots; cook 2–3 minutes, stirring occasionally, or until fragrant. Stir in shrimp; cook 2–3 minutes until shrimp are opaque.
- Peel, pit, and chop avocado. Chop shrimp roughly, then place in large bowl with avocado, tomatoes, lemon zest, juice, salt, and pepper; toss to coat. Top bread slices evenly with shrimp mixture. Serve.
Amount per 1⁄12 recipe serving: Calories 130, Total Fat 5g, Sat Fat 1g, Trans Fat 0g, Chol 40mg, Sodium 320mg, Total Carb 13g, Fiber 1g, Sugars 1g, Protein 9g, Calc 2%, Vitamin A 0%, Vitamin C 0%, Iron 6%