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!
Prep Time 10minutes
Cook Time 5minutes
Total Time 15minutes
1 12ozloaf of Artisan Breador small loaf of bread of choice*, cut into 12-14 thin slices
1lblarge wild caught shrimppeeled and deveined
Lemon Avocado Mash:
2avocadoshalved and seeded
1/4tspsea saltto taste
1/8tspblack pepperto taste
2cupsheirloom tomatoesor cherry tomatoes, halved
1/4cupfresh basil leavesfinely cut or shredded
4ozfresh mozzarellapearls or sliced
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!
*I used a 12 ounce Artisan Bread - Sprouted Grain, but you can use bread of choice