Shrimp on Avocado Cream
Total time: 15 minutes
The is a knife and fork sandwich, modeled on the famous Smorbrod or open-faced sandwiches of the Scandinavian (and Austrian) countries. If you have Avocado Cream left - have it on toast for breakfast.
Ingredients:
- 12 - 14 medium shrimp
- 1 tbs butter
- 1 tbs lemon juice
- 1 tsp pepper
- 1 small ripe avocado
- 1 tsp lemon juice
- 1/4 cup (2oz, 60gr) Greek or plain yogurt
- 6 cherry tomatoes, yellow, red
- 2 pieces whole-grain bread or whatever you have
Instructions:
- Peel and devein shrimp if needed.
- Melt butter; add lemon and pepper.
- Toss shrimp with lemon butter.
- Cook on barbecue grill for 5 minutes or until done.
- Or sauté in nonstick skillet for same amount of time. Remove and set aside.
- Remove avocado from shell and put into a bowl.
- Add lemon juice and mash with a fork.
- Add the yogurt and mash with the avocado.
- Slice the cherry tomatoes in half.
- Toast the bread. When done, remove the crusts and allow to cool.
- To assemble:
- Generously spread the avocado cream on the toast.
- Artfully arrange shrimp and tomatoes, and serve.