Vanessa's Italian shrimp crostini
A fancy and light appetizer that won't soon be forgotten!
SERVES
8
TO
10
Ingredients
For the crostini:
- 1 large multigrain bread or baguette, sliced (about 1 centimeter thick), and into bite size pieces
- 1/4 cup olive oil
- Salt and pepper to taste
For the shrimp topping:
- 2 cups deveined, tail off cooked shrimp (U 21-25), or any other shrimp size you can find
- 1 tablespoon fresh lemon zest
- 1/2 cup green onions, finely chopped
- 2 tablespoons fresh dill (plus extra for garnishing)
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons mayonnaise
- 3 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon ground pepper
- 1/2 teaspoon chili flakes or cayenne
For the avocado spread:
- 1 large ripe avocado, mashed
- 1/2 lemon, juiced
- 1 cup cucumber, thinly sliced
Directions
- Pre-heat your oven to 375 degrees. On a baking sheet arrange the slices of bread. Sprinkle with olive oil, salt and pepper and bake until golden brown or seven to ten minutes.
- In a bowl mix together the shrimp, lemon zest, green onions, dill, parsley, mayonnaise, olive oil, salt, pepper and chili flakes or cayenne.
- In a separate bowl combine the avocados and lemon juice.
- Assemble the crostini by covering the crouton with the avocado spread. Then arrange some sliced cucumbers, and top with the shrimp mixture. Garnish with fresh dill and a drizzle of extra virgin olive oil. Serve cold.
