Seamami Shrimp Toast with Avocado and Oven Tomatoes

Ingredients:

Harvest of the Sea - Seamami Shrimp

12 each 26-30 Tail off Seamami Shrimp

1 Tbsp. Olive oil

1 Tsp. Paprika

1 Tbsp. Minced Garlic

1 Tbsp. Lemon Juice

1 Tsp. Sea Salt

1 Tsp. Black Pepper

2 each ripe Avocado Chunk

2 Tbsp Lime Juice

1 Tsp. Serrano Chili minced, cut a few rings for garnish

2 Tbsp Cilantro.chopped

2 Tsp. Sea Salt

1 Tsp. Black Pepper

Oven Roasted Tomato 4 each Roma Tomato

1 Tbsp. Olive Oil

1 Tbsp. Sea Salt 1t Black Pepper

1 Tbsp. Fresh Thyme

French Boule 2 ea. 1/4 inch slices Garlic Butter for brushing

1 Tsp. fresh Chive for garnish

2 Eggs, Fried or Poached

Download - Shrimp Toast with Avocado and Oven Dried Tomatoes

Instructions

Oven Dried Tomatoes

I would recommend preparing these a day before. Cut tomatoes in half and place on parchment lined 1/2 sheet pan. Season with oil, salt, and pepper, and thyme. Cook for 5 hours at 225 degrees.

Avocado Spread

Combine all ingredients, careful not to over stir. Avocados should remain somewhat chunky.

Season shrimp with listed ingredients.

On a hot griddle cook shrimp, toast 2 pieces bread ,and warm tomatoes(optional).

Let shrimp cool and cut pieces in 1/2 on the horizontal. Helps to spread shrimp evenly.

Spread avocado mixture on toast. Arrange equal number of shrimp on each toast. Top with 2 tomato halves and poached or fried egg ( over easy).

Garnish with Chives and Serrano