Ingredients:

  • 450g large shrimp (16-20 count), peeled and deveined
  • 15ml smoked paprika
  • 5ml garlic powder
  • 5ml onion powder
  • 2.5ml dried oregano
  • 2.5ml cayenne pepper
  • 2.5ml kosher salt
  • 15ml avocado oil
  • 2 ripe Hass avocados
  • 30ml plain non fat Greek yogurt
  • 1 large lime, juiced and zested
  • 60ml fresh cilantro, chopped
  • 1 French baguette or sourdough loaf, sliced into 2.5cm rounds
  • 1 clove garlic, peeled

Instructions:

  1. Slice your sourdough into 2.5cm thick rounds. Place them under a broiler or on a griddle until they are deeply golden and offer a distinct clink when tapped with a knife. While they are still hot, rub the raw garlic clove across the surface. The heat of the bread acts like a grater, melting the garlic into the pores of the crust.
  2. Pat the 450g of shrimp completely dry with paper towels. In a small bowl, whisk together the paprika, garlic powder, onion powder, oregano, cayenne, and salt. Toss the shrimp in the spice mix until every crevice is coated in red gold.
  3. Heat the 15ml of avocado oil in your skillet over medium high heat until it shimmers. Add the shrimp in a single layer — do not overcrowd them. Cook for 2 minutes per side until the exterior is charred and the meat is opaque.
  4. In a separate bowl, mash the avocados with the Greek yogurt, lime juice, zest, and cilantro. You aren't looking for a smooth puree; keep some small chunks for textural contrast. The yogurt prevents the avocado from oxidizing and adds a structural thickness.
  5. Spread a generous layer of the avocado mixture onto each garlic rubbed toast. Top with two or three of the spice crusted shrimp. Press them down slightly so they nestle into the green base.
  6. Garnish with an extra dusting of smoked paprika or a few micro greens if you're feeling fancy. The contrast between the hot shrimp and the cold avocado is best enjoyed immediately.