Shrimp Bruschetta With Guacamole |
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Prep Time: 35 Minutes Cook Time: 10 Minutes |
Ready In: 45 Minutes Servings: 1 |
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This 2006 Cook-Off Finalist appetizer starts with toasted baguette, which is topped with shrimp, cheese, and an avocado salsa. Ingredients:
24 unpeeled, uncooked, fresh or frozen large wild american shrimp |
1 (16-oz.) french bread baguette |
pam olive oil no-stick cooking spray |
2 large avocados |
2 teaspoons fresh lime juice |
1/2 teaspoon salt |
1/4 teaspoon mccormick gourmet collection ground cumin |
1 garlic clove, finely chopped |
1 tablespoon diced shallot |
1/4 cup medium salsa |
1/2 cup chopped fresh cilantro |
2 garlic cloves, finely chopped |
1/4 cup extra virgin olive oil |
3/4 cup freshly grated manchego cheese |
garnish: 12 fresh cilantro sprigs |
Directions:
1. If frozen, thaw shrimp according to package directions. Peel shrimp, and, if desired, devein. Set aside.
2. Cut bread diagonally into 12 (1/2-inch-thick) slices, discarding ends. Coat both sides with cooking spray, and place on a baking sheet.
3. Bake at 375° for 5 to 6 minutes or until edges are crisp. Reserve bread on pan.
4. Peel and coarsely chop avocados, and place in a medium bowl. Add lime juice and next 6 ingredients, and gently combine, being careful to retain small avocado chunks. (Do not mash.) Chill until ready to serve.
5. Sauté garlic in hot oil in a medium skillet over medium heat 1 minute. Add shrimp, in batches, and cook 2 minutes on each side or just until shrimp turn pink. (Shrimp should be slightly undercooked.) Remove from pan, and place 2 shrimp on top of each baguette slice on baking sheet. Top each with 1 Tbsp. Manchego cheese.
6. Broil 5 inches from heat 1 to 2 minutes or until cheese melts. Remove from oven, and top each with 1 to 2 Tbsp. avocado mixture. Garnish, if desired. Serve immediately.
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