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Shrimp Bruschetta With Guacamole

Prep time 35 mins
Bake time 6 mins
Cook time 10 mins
Broil time 2 mins
Yield Makes 12 servings
This 2006 Cook-Off Finalist appetizer starts with toasted baguette, which is topped with shrimp, cheese, and an avocado salsa.

Ingredients

  • 24 unpeeled, uncooked, fresh or frozen large WILD AMERICAN Shrimp
  • 1 (16-oz.) French bread baguette
  • PAM Olive Oil No-Stick Cooking Spray
  • 2 large avocados
  • 2 teaspoons fresh lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon MCCORMICK Gourmet Collection Ground Cumin
  • 1 garlic clove, finely chopped
  • 1 tablespoon diced shallot
  • 1/4 cup medium salsa
  • 1/2 cup chopped fresh cilantro
  • 2 garlic cloves, finely chopped
  • 1/4 cup extra virgin olive oil
  • 3/4 cup freshly grated Manchego cheese
  • Garnish: 12 fresh cilantro sprigs

How to Make It

  1. If frozen, thaw shrimp according to package directions. Peel shrimp, and, if desired, devein. Set aside.

  2. Cut bread diagonally into 12 (1/2-inch-thick) slices, discarding ends. Coat both sides with cooking spray, and place on a baking sheet.

  3. Bake at 375° for 5 to 6 minutes or until edges are crisp. Reserve bread on pan.

  4. Peel and coarsely chop avocados, and place in a medium bowl. Add lime juice and next 6 ingredients, and gently combine, being careful to retain small avocado chunks. (Do not mash.) Chill until ready to serve.

  5. Sauté garlic in hot oil in a medium skillet over medium heat 1 minute. Add shrimp, in batches, and cook 2 minutes on each side or just until shrimp turn pink. (Shrimp should be slightly undercooked.) Remove from pan, and place 2 shrimp on top of each baguette slice on baking sheet. Top each with 1 Tbsp. Manchego cheese.

  6. Broil 5 inches from heat 1 to 2 minutes or until cheese melts. Remove from oven, and top each with 1 to 2 Tbsp. avocado mixture. Garnish, if desired. Serve immediately.