With fourth of July festivities coming up for a large portion of my perusers, what preferred time to post these over NOW! These toasts vanish quicker than the children when you request that they do the dishes. Step aside Speedy Gonzalez.
At the point when I initially posted these as crostini in the connection referenced above, I didn't include the garlic margarine. However, THEN, for some odd reason we made them into a video and I incidentally intentionally spread garlic margarine on my breads. Mishaps happen ALL THE TIME in my kitchen. This time however, it was a GOOD ONE.
- 1 loaf ciabatta (or sourdough) bread, cut into 1cm slices
- 1/3 cup garlic butter
- Garlic Shrimp:
- 2 teaspoons garlic, minced
- 1 teaspoon sweet paprika
- Juice of half a lemon (about 1-2 tablespoons)
- 1 pound (500g) shrimp, no tail, peeled and deveined
- 1/4 cup fresh parsley, finely chopped
- Avocado Salad:
- Cooked shrimp (see above)
- 1 avocado, cubed
- 1 cup grape (or cherry) tomatoes, halved
- Juice of half a lemon (about 1-2 tablespoons)
- Salt to season
- Preheat oven to grill/broil settings on medium - high heat. Place bread on a baking tray lightly greased with cooking oil spray or oil. Spread a thin layer of garlic butter on each slice (you should between 12-15 slices). Grill/broil until golden. Remove and set aside. (While garlic bread is baking, prepare the rest of your ingredients while keeping an eye on your bread.)
- For The Garlic Shrimp:
- Combine garlic, paprika, lemon juice and shrimp in a bowl and mix well to combine the ingredients. Add salt to season (to your tastes). Drizzle about a teaspoon of oil into a large frying pan or skillet. When pan is hot, and the shrimp and cook for about 3 minutes on each side, until no longer opaque in colour, and cooked through (being careful not to overcook them). Take off the heat and add the parsley. Set aside to cool slightly.
- Salad:
- Combine the avocado, tomato, lemon juice and salt in a bowl, mixing well to combine. Add the shrimp, and fold through gently. Spoon shrimp and avocado mixture onto toasted garlic bread. Serve warm or slightly cooled!
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