INGREDIENTS:
1 baguette, sliced into 1/2-inch thick rounds
2 tablespoons of olive oil
1 pound of shrimp, peeled and deveined
4 cloves of garlic, minced
1 teaspoon of smoked paprika
Salt and pepper to taste
1 large avocado, peeled, pitted, and mashed
1 tablespoon of lime juice
1/4 cup of fresh cilantro, chopped
1/4 teaspoon of red pepper flakes (optional, for heat)
INSTRUCTIONS:
Toast the baguette: Preheat your oven to 400°F (200°C). Arrange the baguette slices on a baking sheet, and brush both sides with olive oil. Toast in the oven for about 5-7 minutes until golden and crisp. Set aside.
Cook the shrimp: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Add the shrimp, smoked paprika, salt, and pepper. Cook the shrimp for 2-3 minutes on each side until they are pink and cooked through. Remove from heat.
Prepare the avocado spread: In a bowl, mash the avocado with lime juice, salt, and pepper. Stir in the chopped cilantro.
Assemble the crostini: Spread a generous layer of avocado on each toasted baguette slice. Top with 1-2 shrimp on each slice. Sprinkle with red pepper flakes if you like a bit of heat.
Serve: Arrange the crostini on a platter and serve immediately.
Notes:
For added flavor, you can drizzle a bit of balsamic glaze over the top before serving.
You can prepare the avocado spread and toast the baguette slices ahead of time for quicker assembly.
Preparation time: 15 minutes | Cooking time: 10 minutes | Total time: 25 minutes | Kcal: Approximately 180 per serving | Servings: 6-8 servings (24 crostini)