A great summer appetizer or cocktail party hors d'oeuvres.
1 avocado, peeled and pit removed
Juice of 1 lime
1 tbsp finely minced onion
1/8 tsp Kosher salt
1/8 tsp freshly ground white pepper
1/8 tsp chipotle pepper, or to taste
1/8 tsp ancho pepper, or to taste
2 tsp shredded fresh basil
1/2 cup vegetable or canola oil
2 tbsp lemon juice
1 tbsp minced garlic
12 large shrimp, heads off, shells on and de-veined
1/2 tsp freshly ground white pepper
12 slices baguette cut 1/4" thick
1 tbsp extra virgin olive oil
1-1/2 tsp finely minced jalapeño pepper for garnish (optional)
Step 1: This avocado butter is very smooth, but if you prefer it chunky, mash accordingly. Place 3/4 of the lime juice and all the other ingredients, except the basil, in a blender or food processor. Blend and taste. Add the basil and more lime juice and spices if you like. Put in a bowl and press plastic wrap to the surface of the avocado butter to prevent it from turning brown. Refrigerate if not using within the hour. Bring to room temperature before assembly.
Step 2: For shrimp, pour the oil into a dish large enough to hold all the shrimp in one layer. Mix the lemon juice and the garlic into the oil. Toss the shrimps in the oil until they are well coated. Marinate at room temperature for 1/2-3/4 of an hour, turning occasionally.
Step 3: Heat a grill, cast iron skillet or grill pan until very hot. Cook the shrimp on both sides until they are bright pink and cooked through, approximately 90 seconds per side.
Step 4: Check to see if they are cooked to your liking by cutting a small piece from the thick part of one shrimp. Remove from the heat and cool just to the point at which you can peel them.
Step 1: Toast or grill the bread and then brush with a little olive oil. Spread the avocado butter thickly over each slice and top with a warm shrimp. Garnish with some jalapeño pepper if you want a bit more bite.
Makes 12 pieces
See more recipes from Linda Haynes.