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Crostini with Shrimp

Photo: Romulo Yanes
Prep time 10 mins
Cook time 15 mins
Yield Serves: 4

Ingredients

  • 2 ears fresh corn, husks removed
  • 12 large shrimp, peeled and deveined
  • Kosher salt and pepper
  • 4 3/4-inch-thick slices country bread
  • 1 large ripe avocado, pitted and quartered
  • 1 cup arugula
  • 1 tablespoon olive oil
  • 1 large lemon, quartered

Nutrition Information

  • calories 293
  • fat 14 g
  • satfat 3 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 9 g
  • carbohydrate 37 g
  • fiber 6 g
  • cholesterol 29 mg
  • iron 3 mg
  • sodium 592 mg
  • calcium 328 mg

How to Make It

  1. Preheat grill to medium-high. On stove, place a steamer basket in a pan over 1 inch of boiling water. Add corn; steam until just tender, 3 to 5 minutes. Season shrimp with 1/4 tsp. each salt and pepper.

  2. Oil grill grates. Grill corn and shrimp, turning, until corn is charred and shrimp are just pink and opaque, 4 to 6 minutes. Add bread; grill, turning often, until charred, 2 to 4 minutes.

  3. Cut kernels from corn in planks. Place bread on plates; smash avocado into bread. Top with arugula, shrimp and corn. Drizzle with 1 Tbsp. oil; season with 1/4 tsp. each salt and pepper. Squeeze lemon over crostini and serve.