Chili-Lime Shrimp Skewer Crostini

Ingredients

• •baguette, sliced into 1/2-inch thick pieces
• •1/4 cup olive oil, divided
• •lb large shrimp (21
• •count), peeled and deveined
• •1/4 cup fresh lime juice
• •tablespoons honey
• •teaspoon chili powder
• •1/2 teaspoon smoked paprika
• •1/4 teaspoon red pepper flakes
• •ripe avocados, mashed
• •1/4 cup finely chopped red onion
• •tablespoons chopped fresh cilantro
• •Salt and black pepper to taste

Prep Steps

1. 1Preheat oven to 375°F (190°C). Brush baguette slices with 2 tablespoons of olive oil and toast for 8 minutes
2. 2minutes until golden and crisp. Set aside.
3. 3In a bowl, whisk together the remaining olive oil, lime juice, honey, chili powder, smoked paprika, and red pepper flakes to create the glaze. Thread the shrimp onto small wooden skewers (about 3
4. 4shrimp per skewer).
5. 5Brush the shrimp skewers generously with the glaze. Grill or sear the shrimp for 2 minutes
6. 6minutes per side until pink and cooked through. Remove shrimp from skewers and set aside.
7. 7In a separate bowl, mash the avocados and mix with the red onion, cilantro, salt, and pepper. Spread a spoonful of the avocado mixture onto each toasted crostini.
8. 8Top each crostini with 2
9. 9glazed shrimp. Drizzle any remaining glaze over the assembled crostini and serve immediately.