Lemon Shrimp and Avocado Caprese

Lemon Shrimp and Avocado Caprese - an easy, healthy snack or appetizer that is perfect for parties or gatherings as it is sure to always be a crowd pleaser!

Course Appetizer

Cuisine Italian

Prep Time 10

Cook Time 5

Total Time 15

Servings slices

Calories 202kcal

Ingredients

1 12 oz loaf of Artisan Bread or small loaf of bread of choice*, cut into 12-14 thin slices

Shrimp:

1 lb large wild caught shrimp peeled and deveined
1/8 tsp sea salt
1/2 lemon freshly squeezed

Lemon Avocado Mash:

2 avocados halved and seeded
1/4 tsp garlic powder
1/4 tsp sea salt to taste
1/8 tsp black pepper to taste
2 tbsp lemon juice

Toppings:

2 cups heirloom tomatoes or cherry tomatoes, halved
1/4 cup blue cheese optional
1/4 cup fresh basil leaves finely cut or shredded
4 oz fresh mozzarella pearls or sliced
1/4 cup balsamic glaze

Instructions

Preheat oven to 350 degrees F and line a baking sheet with parchment paper. If your bread is not pre-sliced, go ahead and slice it into equally thin slices. Approximately 12 slices. Spray a fine mist of olive oil cooking spray over the tops and bake for 5-10 minutes or until the bread has toasted.
Spray a medium nonstick pan with cooking spray and place over medium heat. Once heated, add the shrimp. Season with sea salt and squeeze 1/2 of a lemon over the shrimp. Allow the shrimp to cook through until they are either warmed through (if you bought cooked pink shrimp) or until the uncooked shrimp reaches a firm pink color. Remove from heat.
While the shrimp is cooking, mash together the avocado, garlic powder, lemon juice, black pepper, and sea salt in a small bowl.
Remove toast from oven and top each with mashed avocado, tomato halves, shrimp, mozzarella, blue cheese, shrimp, and basil.
Drizzle balsamic glaze over the top of each. Enjoy!

Notes

*I used a 12 ounce Artisan Bread - Sprouted Grain, but you can use bread of choice

Nutrition