I like to serve this in a bowl with a side of grilled bread for those to eat with or without. But I have absolutely served as individual appetizers.
This recipe also makes a nice salad too. Place Shrimp mixture on fresh greens and serve with the grilled bread on the side with a little fruit.
Shrimp, Avocado and Tomato Bruschetta
Just about anything on bread is delicious, especially a grilled piece of crusty French Bread! This bruschetta recipe is a unique take on the classic tomato focused recipe.
Servings: 25 appetizers
Ingredients
Shrimp and Vegetables Compote
- 1 lb of raw shrimp (best you can find. Frozen cooked shrimp will change the taste of the dish, and is not as good, but can be done in a pinch)
- 2-3 ripe avocados (not mushy, cubed small)
- 2 bunches of green onion (chopped)
- 1-2 c heirloom cherry tomatoes (red and yellow/orange, cut into fourths)
- 1 c of corn kernels (fresh if in season)
- fresh basil (sliced into small ribbons)
- salt and pepper (to taste)
- 1 t paprika
- ½ t cayenne pepper
- 1 t dill weed
- 1 clove minced garlic
- 1 t chili powder
- 4-5 cloves fresh garlic (coarsely cut )
- 3-4 T olive oil
Dressing
- 1 c LIGHT Olive oil
- ½ c LIGHT Balsamic Vinegar
- 1 t salt
- ½ WHITE pepper
- 1 t basil pesto (or use 2T fresh basil)
Instructions
Bread
- Grill french bread slices in a skillet on each side until lightly browned. Brush some olive oil on each side of the slices before grilling, and lightly salt each piece while grilling
Dressing
- Whisk together all of the dressing ingredients in a small bowl, then set aside
Compote
- Mix together paprika, chili powder, dill, salt, pepper, cayenne.
- Sprinkle spices over shrimp, rubbing into flesh
- Let set for 10 minutes in the refrigerator
- In a large bowl, combine onions, tomatoes, and corn
- Set aside avocado until the end
- Season with dressing, drizzled lightly.
- Season with more salt, pepper and basil as needed
Shrimp
- Heat a large skillet with 4-5 T of olive oil
- Add 4-5 quartered cloves of fresh garlic to the oil to season oil and shrimp (do NOT put this garlic in the final compote)
- Heat on medium-high heat until the oil is hot but not smoking
- After about 45 seconds, remove the garlic
- Add shrimp in one layer and cook each side for one minute
- Place on a plate lined with paper towel to rest
- Shrimp will continue to cook after removed from the pan. If your shrimp looks a little raw in the middle-SUCCESS- it will cook to perfection while cooling out of the pan
- When cooled, cut shrimp halfwise if very large, then cut in 3-4 pieces. Modify size if shrimp is on the smaller side
- Add to a large bowl with vegetables and toss lightly
- Add avocado and very delicately toss so the avocado doesn't blend into the food
- Taste and season as needed. May need more salt to bring out all the flavors
- Gently place into a serving platter
- Serve with bread alongside, or spoon onto individual pieces of bread and place on a platter
- ENJOY!
