Pickled Avocado and Gulf Shrimp Crostini

Recipe by Chef James Brickmore-Hutt

A crispy baguette topped with a creamy avocado spread and juicy, gulf shrimp.

INGREDIENTS

3 ounces rice wine vinegar

1 tsp salt

1 tsp pepper

1/4 tsp coriander

1/4 cup red onion, diced fine

1 tbsp jalapeño, diced fine

3 oz water

1 cup DOLE® Chef-Ready Cuts Diced Avocado, thawed

6 baguette slices, toasted

6 gulf shrimp, peeled, deveined, tail off and cooked

1 tbsp chives, chopped

DIRECTIONS

1. Make The Pickled Avocado:

In a small saucepan, bring rice wine vinegar, salt, pepper, coriander, onion and jalapeño to a boil.

Remove from heat and add avocado and water. Transfer to fridge safe bowl. Allow to pickle for at least 1 hour in the fridge.

Serve:

Drain avocado mix. Mash avocado with a fork until desired texture.

Smear avocado onto baguette slices. Top with 1 shrimp each and garnish with fresh chives.

Prep: 15 mins 6 Servings