Shrimp and Avocado Bruschetta

Shrimp and Avocado Bruschetta with Spicy Aioli Sauce

Taking avocado toast to the next level, this bruschetta incorporates creamy avocado with sautéed garlic shrimp and a slightly spicy aioli sauce for the perfect appetizer combination.

Servings: 20

Total Prep Time: 40 minutes

Ingredients:

Directions:

40-50 Shrimp - medium size

6 tablespoons Butter

5 teaspoons Garlic - minced

2 tablespoons Lemon Juice

Salt and Pepper to taste

1/2 cup Mayonnaise

2 teaspoons Garlic - minced

1 teaspoon Brown Mustard

5-8 drops Sriracha Chili Sauce

3 Avocados - sliced

2 tablespoons Lemon Juice

3 Roma Tomatoes - chopped (optional)

1 2-2 1/2 foot long Baguette

1 cup Olive Oil

Salt

Garlic Shrimp:

Melt the butter in a large pan over medium high heat and then add the shrimp. Season with salt, pepper and cook for 3-5 minutes stirring occasionally until white and no longer opaque. Add the garlic and lemon juice and cook for one more minute.

Spicy Aioli:

Combine the mayonnaise, 2 t. garlic, mustard and sriracha chili sauce in a small bowl.

Toasted Crostini Bread Pieces:

Preheat oven to 375 degrees. Slice baguette in 1/4 inch slices. Brush olive oil on each baguette slice to cover both cut sides. Lightly salt baguette slices. Toast in oven for 8-10 minutes or until lightly toasted.

Slice avocados in strips. Lightly brush lemon juice over avocados to avoid having them turn brown.

To assemble bruschettas: place 1-2 avocado slices on toasted bread slice. Add 1-2 garlic shrimp over avocado and top with a few pieces of tomato. Drizzle the aioli sauce over the bruschetta and serve.