Shrimp on Avocado Cream Time: 15 minutes
18 medium shrimp
1 tbs butter
1 tbs lemon
1 tsp pepper
1 small ripe avocado
1 tsp lemon juice
3 oz (75 gr) cream cheese (softened if typical U.S. kind)
4 yellow cherry tomatoes
4 red cherry tomatoes
2 pieces whole-grain bread
Olives and fresh basil for garnish (and eating)
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 cream cheese and mash with the avocado. Slice the cherry tomatoes. Toast the bread. Remove the crusts from the bread and allow to cool.
To assemble: generously spread the avocado cream on the toast (you might have a bit left - save for breakfast). Artfully arrange shrimp and tomato slices, garnish and serve.
Cooking for Two? Or more?
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