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

Method

1. Preheat oven to 375°F (190°C). Brush baguette slices with 2 tablespoons of olive oil and toast for 8 minutes
2. minutes until golden and crisp. Set aside.
3. In 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. shrimp per skewer).
5. Brush the shrimp skewers generously with the glaze. Grill or sear the shrimp for 2 minutes
6. minutes per side until pink and cooked through. Remove shrimp from skewers and set aside.
7. In 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. Top each crostini with 2
9. glazed shrimp. Drizzle any remaining glaze over the assembled crostini and serve immediately.