Grilled Barbecue Shrimp and Avocado Crostini

Grilled Barbecue Shrimp and Avocado Crostini
Food and Drink

Recipe and photo courtesy of Ray Sheehan, BBQ Buddha

Grilled Barbecue Shrimp and Avocado Crostini

"A crunchy, creamy appetizer with a surprising kick of barbecue."

Serves: 6

 

1 baguette, cut into ½-inch thick slices

2 tablespoons plus 2 teaspoons olive oil

12 large shrimp 26/30, peeled and deveined

2 tablespoons BBQ Buddha Belly Rub or your favorite barbecue rub

2 slices thick-cut, hickory-smoked bacon, cut in strips

1 large or 2 small avocados

1 teaspoon fresh lime juice

salt and pepper to taste

Heat oven (or grill) to 350 degrees.

Place the baguette slices on a baking sheet and brush with olive oil. Season with salt and pepper. Bake for 10-12 minutes. Set aside and let cool.

Lightly coat the shrimp with olive oil and then the barbecue rub. Grill on medium heat 4 to 6 minutes or until cooked through. Let cool.

Fry bacon strips till cooked through and just crisp. Drain on paper towels. In a small bowl, mash the avocado, lime, salt and pepper together.

To assemble, spread a layer of avocado mash on the crostini. Top with a shrimp and bacon pieces. Serve immediately.