Ingredients

The following ingredients have 44 Servings
  • 1 lb medium shrimp (41 to 50 per lb, cooked, peeled and chilled (see notes))
  • 2 teaspoons freshly squeezed lime juice
  • 1 loaf French baguette
  • Olive oil
  • 2 medium avocados
  • 1 tablespoon mayonnaise
  • 1 tablespoon jalapeño pepper sauce
  • 1/2 cup bottled chili sauce
  • Fresh cilantro leaves
  • Celery seed
  • Salt and freshly ground pepper

Instruction

  • Preheat the oven to 375°F.
  • Place the shrimp in a bowl, toss with lime juice and set aside.
  • Peel the avocados, remove the pits and place them in the work bowl of a food processor along with the mayonnaise and jalapeño pepper sauce. Process until smooth and season to taste with salt and pepper. Set aside.
  • Cut the baguette into enough 1/4-inch slices to accomodate the number of individual shrimp you have. Arrange in one layer on a baking sheet, brush with olive oil and toast in the oven until light golden and just crisp, 3 to 5 minutes. Remove the baguette slices from the oven and allow them to cool. Note: This recipe can be made ahead to this point.
  • Drain the shrimp of any excess liquid and pat dry with paper towels.
  • Spread a thin layer of avocado purée on each baguette slice and top with a single cilantro leaf. Carefully place 1/4 to 1/2 teaspoon of chili sauce on top of each leaf, then top with a shrimp.
  • Sprinkle the finished crostini with celery seed and freshly ground black pepper.