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.