Honey Spiced Shrimp sit on top of flavorful mashed avocado enriched with fava beans. Quite simple to prepare as all will devour! The Ultimate 3 bite antipasto- appetizer for entertaining. All will devour these Smashed Avocado with Honey Spiced Shrimp Bruschetta.
SEE ALL RECIPES: Three Summer Bruschetta Recipes for Entertaining and Beyond
Honey Spiced Shrimp sit on top of flavorful mashed avocado enriched with fava beans. Quite simple to prepare as all will devour!
Topping: Simply smash a ripe avocado half on a cutting board – leave some chunky texture.
Add to a bowl with diced sweet onion, fava beans, parsley, lime juice and salt.
The Secret to the Best Bruschetta:
- Simple Ingredients of the Highest Quality!
Includes: The Bread, The Olive Oil, The Garlic and Topping Ingredients
- Garnishes are your Friend
Not just to look pretty – garnishes are added for flavor!
- Use Peak Season Vegetables – consider visiting a Farmers’ Market and shopping locally
- Consider the Bread: I have used Sourdough Baguette and Ciabatta Baguette
Use what you love – a sturdy Rustic Italian Bread is nice too
- The Size of the cut Bread?
Bruschetta are usually a 3 bite affair, so I look for long somewhat thin baguettes
and slice them 1/2 inch thick. Other sliced breads can simply be cut into 3- 4 bite servings
- Grill or Toast the Bread?
I do both! Two of these recipes I grilled the bread, one, oven toasted
Best Way to Grill Bread for Bruschetta?
- I grill outdoors in nice weather – although a cast iron grill pan works nicely too
- How To: Brush cut bread with a good quality extra virgin olive oil. No need to saturate the bread, just a good brushing
Grill over medium high heat – watching until toasty with strong grill marks.
Off the Grill – Immediately rub a cut piece of garlic over the warm toast bread
Enjoy these 3 – 4 bite wonders!
Karen
ALSO SEE:
Recipe: Steamed Baby Beets with Garlic Scape Vinaigrette
and
Recipe: Karen’s Roasted Beet Dip with Za’atar Bread Flatbreads
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Smashed Avocado Bruschetta with Fava Beans and Honey Spiced Shrimp
Ingredients
- 8 1/2 inch slices sourdough baguette
- 2 teaspoons extra virgin olive oil
- 1 medium peeled garlic clove , cut in half
Smashed Avocado with Fava Beans:
- 1/2 medium avocado
- 2 teaspoons fresh lime juice
- 1/8 teaspoon sea salt, add more if you like
- 1 teaspoon chopped parsley
- 2 teaspoons Vadalia Onion, peeled, small chop
- 16 whole fava beans, I steam fresh, can use frozen
Shrimp:
- 8 medium- large raw shrimp, peeled and deveined, tails left on
- 1 teaspoon extra virgin olive oil
- 1 1/2 teaspoons raw honey
- 1 teaspoon fresh lime juice
- 1 large pinch red pepper flakes , (I love Sichuan Chili Flakes)
- 1 large pinch sea salt
Instructions
The Bread:
- Heat your grill to medium- high. Cut Baguette into 1/2 in slices. Brush one side with the EVOO. Add to hot grill oiled side down. Remove when toasty with strong grill marks. Immediately rub cut garlic over the bread.
Smashed Avocado with Fava Beans:
- Remove outside of avocado. Place it on a. cutting board and roughly chop. With the side if you chefs knife – mash avocado, leaving somewhat chunky; add to a bowl. Add remaining ingredients and gently mix.HINT: Fava Beans – steam shelled fava beans 3 minutes. When cool, remove the outer layer. Separate each one in half (they separate easily)
Shrimp:
- Add EVOO to a heavy small skillet, raise heat to medium-high. Add shrimp; let become golden on first side, turn over – when golden ( 2 minutes total) add to a plate. Add honey to pan, when melted add lime juice and stir; bring to a boil. Add shrimp back to pan with chili flakes and sea salt. Stir to just combine, then remove to a plate.Can be made a head of time and refrigerated.
Add your Toppings and Serve:
- Add a good portion of Smashed Avocado to each toasted baguette slice. Top with one shrimp and garnish with extra chopped parsley or small parsley sprigs.
