Ingredients:

  • 1 baguette, sliced into ½-inch thick rounds (about 24 slices)
  • 2 tablespoons olive oil, extra virgin
  • 1 clove garlic, minced
  • Pinch of salt
  • Pinch of black pepper
  • 1 pound (450g) large shrimp, peeled and deveined (U.S. size 26/30 or 31/40)
  • 3 tablespoons olive oil, extra virgin
  • 4 cloves garlic, minced
  • ¼ teaspoon red pepper flakes (optional)
  • ¼ cup dry white wine (like Sauvignon Blanc or Pinot Grigio) or chicken broth
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh parsley
  • Salt and freshly ground black pepper to taste
  • 2 ripe avocados, pitted and mashed
  • 2 tablespoons red onion, finely diced
  • 1 tablespoon lime juice

Instructions:

  1. Preheat oven to 375°F (190°C). Brush baguette slices with garlic-infused olive oil (minced garlic in oil). Season with salt and pepper. Bake until golden brown and crisp. Alternatively, toast in a toaster oven until golden.
  2. Heat olive oil in a large skillet over medium-high heat. Add garlic and red pepper flakes (if using) and sauté until fragrant. Add shrimp and cook until pink and opaque. Deglaze with white wine (or broth) and lemon juice. Stir in parsley. Season with salt and pepper.
  3. In a bowl, mash avocados. Stir in red onion, lime juice, salt, and pepper.
  4. Spread a layer of avocado mixture on each crostini. Top with garlic shrimp. Serve immediately.