Shrimp Avocado Garlic Bread

Want appetizer, lunch, or some extreme snack thought? shrimp avocado garlic bread are coming thru. and could ought to be the next great issue to garlic bread!

How to make garlic bread with shrimp and avocado

Take a chunky avocado dip –> pimp said avocado dip with shrimp  –> after which take crispy and juicy-in-the-centre-garlic-bread, clean out of the oven. Now blend all that collectively in your concept methods and try to imagine the flavour explosion. you could’t, proper? So meaning you’ll should lead them to and try them out for yourselves.

When I at the beginning published these as crostini in the hyperlink cited above, I didn’t upload the garlic butter. however THEN, it simply so passed off we made them into a video and i by accident on cause spread garlic butter on my breads. accidents appear all of the TIME in my kitchen. This time though, it changed into a very good ONE.

INGREDIENTS:

• 1 loaf ciabatta (or sourdough) bread, cut into 1cm slices
• 1/3 cup garlic butter

Garlic Shrimp:

• 2 teaspoons garlic, minced
• 1 teaspoon sweet paprika
• Juice of half a lemon (about 1-2 tablespoons)
• 1 pound (500g) shrimp, no tail, peeled and deveined
• 1/4 cup fresh parsley, finely chopped

Avocado Salad:

• Cooked shrimp (see above)
• 1 avocado, cubed
• 1 cup grape (or cherry) tomatoes, halved
• Juice of half a lemon (about 1-2 tablespoons)
• Salt to season

INSTRUCTIONS:

1. Preheat oven to grill/broil settings on medium - high heat. Place bread on a baking tray lightly greased with cooking oil spray or oil. Spread a thin layer of garlic butter on each slice (you should between 12-15 slices). Grill/broil until golden. Remove and set aside. (While garlic bread is baking, prepare the rest of your ingredients while keeping an eye on your bread.)

For The Garlic Shrimp:

1. Combine garlic, paprika, lemon juice and shrimp in a bowl and mix well to combine the ingredients. Add salt to season (to your tastes). Drizzle about a teaspoon of oil into a large frying pan or skillet. When pan is hot, and the shrimp and cook for about 3 minutes on each side, until no longer opaque in colour, and cooked through (being careful not to overcook them). Take off the heat and add the parsley. Set aside to cool slightly.

Salad:

1. Combine the avocado, tomato, lemon juice and salt in a bowl, mixing well to combine. Add the shrimp, and fold through gently. Spoon shrimp and avocado mixture onto toasted garlic bread. Serve warm or slightly cooled!

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