Shrimp Avocado Garlic Bread

Ingredient:
- 1 loaf ciabatta (or sourdough) bread, cut into 1cm slices
- 1/3 cup garlic butter
Garlic Shrimp:
- 2 teaspoons garlic, minced
- 1 teaspoon sweet paprika
- Juice of half a lemon (about 1-2 tablespoons)
- 1 pound (500g) shrimp, no tail, peeled and deveined
- 1/4 cup fresh parsley, finely chopped
Avocado Salad:
- Cooked shrimp (see above)
- 1 avocado, cubed
- 1 cup grape (or cherry) tomatoes, halved
- Juice of half a lemon (about 1-2 tablespoons)
- Salt to season
Instructions:
- Preheat oven to grill/broil settings on medium – high heat. Place bread on a baking tray lightly greased with cooking oil spray or oil.
- Spread a thin layer of garlic butter on each slice (you should between 12-15 slices).
- Grill/broil until golden. Remove and set aside.
- (While garlic bread is baking, prepare the rest of your ingredients while keeping an eye on your bread.)
For The Garlic Shrimp:
- Combine garlic, paprika, lemon juice and shrimp in a bowl and mix well to combine the ingredients. Add salt to season (to your tastes).
- Drizzle about a teaspoon of oil into a large frying pan or skillet.
- When pan is hot, and the shrimp and cook for about 3 minutes on each side, until no longer opaque in colour, and cooked through
- (being careful not to overcook them). Take off the heat and add the parsley. Set aside to cool slightly.
Salad:
- Combine the avocado, tomato, lemon juice and salt in a bowl, mixing well to combine.
- Add the shrimp, and fold through gently. Spoon shrimp and avocado mixture onto toasted garlic bread.
- Serve warm or slightly cooled!
- Enjoy!!!
Yields: 10
