Ingredients:
Ciabatta (or sourdough) bread, cut into 1cm slices 1 loaf
Garlic butter 1/3 cup
Garlic Shrimp:
Minced garlic 2 teaspoons
Sweet paprika 1 teaspoon
Lemon Juice 1/2 lemon (about 1-2 tablespoons)
Shrimp 500g
Finely chopped fresh parsley 1/4 cup
Avocado Salad:
Cooked shrimp (see above)
Cubed avocado 1
Cherry tomatoes, halved 1 cup
Lemon Juice 1/2 lemon (about 1-2 tablespoons)
Salt to season
Instructions:
Preheat oven to grill/broil settings on medium - high heat. Place bread on a baking tray lightly greased with cooking oil spray or oil. Spread a thin layer of garlic butter on each slice (you should between 12-15 slices). Grill/broil until golden. Remove and set aside. (While garlic bread is baking, prepare the rest of your ingredients while keeping an eye on your bread.)
For The Garlic Shrimp:
Combine garlic, paprika, lemon juice and shrimp in a bowl and mix well to combine the ingredients. Add salt to season (to your tastes). Drizzle about a teaspoon of oil into a large frying pan or skillet. When pan is hot, and the shrimp and cook for about 3 minutes on each side, until no longer opaque in colour, and cooked through (being careful not to overcook them). Take off the heat and add the parsley. Set aside to cool slightly.
Salad:
Combine the avocado, tomato, lemon juice and salt in a bowl, mixing well to combine. Add the shrimp, and fold through gently. Spoon shrimp and avocado mixture onto toasted garlic bread. Serve warm or slightly cooled!
