Shrimp Bruschetta With Guacamole

Shrimp Bruschetta With Guacamole

This 2006 Cook-Off Finalist appetizer starts with toasted baguette, which is topped with shrimp, cheese, and an avocado salsa.

  • Yield: Makes 12 servings


  • 24 none unpeeled, uncooked, fresh or frozen large WILD AMERICAN Shrimp
  • 1 none (16-oz.) French bread baguette
  • none PAM Olive Oil No-Stick Cooking Spray
  • 2 none large avocados
  • 2 teaspoons fresh lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon MCCORMICK Gourmet Collection Ground Cumin
  • 1 none garlic clove, finely chopped
  • 1 tablespoon diced shallot
  • 1/4 cup medium salsa
  • 1/2 cup chopped fresh cilantro
  • 2 none garlic cloves, finely chopped
  • 1/4 cup extra virgin olive oil
  • 3/4 cup freshly grated Manchego cheese
  • none Garnish: 12 fresh cilantro sprigs


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.


Go to Full Version of

Shrimp Bruschetta With Guacamole Recipe