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 10minutes
Cook Time 5minutes
Total Time 15minutes
Servings 12slices
Calories 202kcal
Ingredients
1 12ozloaf of Artisan Breador small loaf of bread of choice*, cut into 12-14 thin slices
Shrimp:
1lblarge wild caught shrimppeeled and deveined
1/8tspsea salt
1/2lemonfreshly squeezed
Lemon Avocado Mash:
2avocadoshalved and seeded
1/4tspgarlic powder
1/4tspsea saltto taste
1/8tspblack pepperto taste
2tbsplemon juice
Toppings:
2cupsheirloom tomatoesor cherry tomatoes, halved
1/4cupblue cheeseoptional
1/4cupfresh basil leavesfinely cut or shredded
4ozfresh mozzarellapearls or sliced
1/4cupbalsamic 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