6 hours ago
Wednesday, August 29, 2012
This was so yummy.
I have always loved avocado and grilled shrimp together.
A tartine is an opened face sandwich in French.
Here, La Tartine Gourmande makes a tartine for lunch, by smearing (or in my world, "schmearing") toasts with an avocado mash and pairing them with grilled shrimp.
It makes the perfect crostini appetizer, or a special lunch.
We loved these.
Tartines w/ Avocado Mash and Grilled Shrimp: (adapted from La Tartine Gourmande, Recipes for an Inspired Life) makes 4 tartines
4 slices of good bread
2 ripe avocados
handful of chopped fresh cilantro
juice of 1 lime
1 tbsp of minced red onion
a shake of cayenne pepper (or two)
1 tsp of cumin
1 garlic clove, minced
8 uncooked shrimp, shells and tails removed
fresh chives for garnish
Mash the avocado with the cilantro, cayenne, lime juice, red onion and kosher salt. Set aside.
In a grill pan, heat olive oil and shake cumin over the shrimp. Add the garlic and shrimp to the pan and cook 2 minutes on each side. Slice each shrimp in half.
Toast the bread and drizzle with the olive oil that you used to grill the shrimp with from the grill pan (yes, that's what I said).
Schmear the toasts w/ the avocado mash and top with 4 shrimp halves each.
Garnish w/ fresh snipped chives and enjoy warm.