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Mini Bay Shrimp Bites
Submitted by: GMorton
Toasted baguette slices are spread with guacamole and topped with small shrimp, grape tomatoes, carrot shreds and slivered basil.
Ingredients
- French baguette (long and thin), cut into 1/3-inch slices
- Olive oil
- 1 bag frozen tiny shrimp (need about 1 cup thawed shrimp for this recipe)
- 1/2 cup guacamole (homemade or from the dairy case)
- Splash of lime juice
- 12 grape tomatoes
- 2 Tbsp finely shredded carrot
- 3 fresh basil leaves, finely sliced
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Method
Place sliced baguette rounds on a cookie sheet. Brush bread sparingly with olive oil. Broil about 1 to 1 1/2 minutes, just until bread begins to turn golden brown. Set aside at least 5 minutes. Freshen guacamole with a squeeze of lime juice and stir. Mash with a fork, if necessary, so there are no large lumps of avocado. Spread onto the toasted bread rounds, using enough to help secure the shrimp that will be added next. Arrange a layer of shrimp over guacamole. Thinly slice grape tomatoes, then cut each slice in half. Push about 5 small half circles into guacamole, between the shrimp pieces. Top each appetizer with a tiny pile of thinly shredded carrot and a few thin shreds of sliced basil. Chill briefly before serving, or serve immediately.
Notes:
Number of Servings: Approx. 20 appetizers, depending on size of bread
Submitted by: GMorton ( See all of GMorton Recipes )
