Spicy Grilled Shrimp and Avocado-Lime Crostini

This vibrant crostini celebrates the fresh flavor of grilled shrimp, perfectly balanced by a creamy, zesty avocado-lime mousse. A sprinkle of chili flakes adds a welcome kick, making this appetizer a sophisticated and refreshing bite.

Seafood

Ingredients

baguette, sliced into 1/2-inch thick pieces
1/4 cup extra virgin olive oil, divided
1/2 lb large shrimp (16/20 count), peeled and deveined
ripe avocado
tablespoon fresh lime juice
tablespoon chopped fresh cilantro
small clove garlic, minced
Salt and freshly ground black pepper to taste
Pinch of red pepper flakes for garnish

Method

Preheat oven to 375°F (190°C). Brush baguette slices with 2 tablespoons of olive oil and toast for 8 minutes
minutes until lightly golden and crisp.
In a small bowl, toss the shrimp with the remaining olive oil, salt, and pepper. Grill or sear the shrimp for 2 minutes
minutes per side until pink and cooked through. Set aside.
In a separate bowl, mash the avocado with lime juice, cilantro, minced garlic, salt, and pepper until smooth and creamy.
Spread a generous layer of the avocado
lime mousse onto each toasted crostini slice.
Top each crostini with one or two grilled shrimp and a light sprinkle of red pepper flakes for color and heat.

Chef's Tip & Pairing

For a perfect pairing, serve this crostini with a crisp, dry Sauvignon Blanc. Its high acidity and citrus notes will complement the lime and cut through the richness of the avocado.

From the Tini Crostini Collection