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Crostini with Avo Smash, Grilled Shrimp & Mango-Turmeric-Ginger Sauce

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • For the avo smash:
  • 1 ripe avocado
  • 1 small shallot, finely chopped
  • 1 small garlic clove, minced
  • 1 tbsp lemon juice
  • Salt & freshly ground black pepper, to taste
  • For the grilled shrimp:
  • 150 g (about 5 oz) raw large shrimp, peeled and deveined
  • ½ tsp garlic powder
  • ½ tsp smoked paprika
  • ½ tsp chicken stock powder or salt of choice
  • 1 tbsp olive oil
  • Other:
  • 1 baguette or ciabatta, sliced diagonally
  • Remia Botanical Sauce Mango, Turmeric, Ginger
  • Fresh coriander or cress (optional, for garnish) optional, for garnish

Instructions

  • Mash the avocado in a bowl. Add the chopped shallot, garlic, lemon juice, salt and pepper. Mix well until you have a chunky purée. Set aside.
  • Toss the shrimp with garlic powder, smoked paprika, chicken stock powder and olive oil. Heat a grill pan (or regular skillet) and grill the shrimp for about 2–3 minutes per side, until just cooked and golden.
  • Preheat the oven to 200°C (390°F). Place the bread slices on a baking sheet and toast for 5–7 minutes until golden and crispy. Alternatively, use a toaster.
  • Spread a layer of avo smash on each toasted slice. Top with one or two grilled shrimp. Drizzle with Remia’s Mango-Turmeric-Ginger sauce.
  • Garnish with fresh coriander or cress if desired. Serve immediately while still warm and crisp.
  • TIP:- This sauce also works wonderfully in a Poké Bowl, wrap, or mixed into a refreshing (pasta) salad.
  • If you make my recipes, tag me in them and use #thespicedchickpearecipes. I'd like to see what you made.