Ingredients:

  • 1 French Baguette (approx. 250g), sliced into 20 diagonals
  • 30ml Extra Virgin Olive Oil
  • 1 clove Garlic, halved for rubbing
  • 2 Large Ripe Avocados (approx. 400g flesh)
  • 15ml Fresh Lime Juice
  • 2g Sea Salt
  • 1g Red Pepper Flakes
  • 20 Large Shrimp (340g), peeled and deveined
  • 3 cloves Garlic, minced
  • 15ml Avocado Oil
  • 2g Smoked Paprika
  • 5g Fresh Cilantro for garnish

Instructions:

  1. Preheat oven to 200°C. Arrange baguette slices on a baking sheet and brush both sides with 30ml of extra virgin olive oil.
  2. Toast for 8 to 10 minutes until the edges are golden and the center is firm.
  3. Rub the cut side of the halved garlic clove over the surface of each warm slice. The aroma should be sharp and fragrant.
  4. Mash the 400g of avocado flesh in a bowl with 15ml of lime juice, 1g of sea salt, and 1g of red pepper flakes.
  5. Whisk until the mixture is thick and velvety but still has a few small chunks for character.
  6. Heat 15ml of avocado oil in a skillet over medium high heat. Wait for the oil to shimmer.
  7. Toss the 20 shrimp with 2g of smoked paprika and the remaining 1g of sea salt.
  8. Sear the shrimp for 2 minutes per side until they form a pink C shape and the garlic smells toasted.
  9. Assemble by spreading a generous dollop of avocado on each crostini, topping with one shrimp, and finishing with fresh cilantro.