BBQ Shrimp and Lime Avocado Toast

• Seafood

  • 1/2 lb Shrimp, raw

• Produce

  • 2 Avocados
  • 1/4 tsp Chipotle chili, powder
  • 2 Garlic cloves
  • 1/2 Lime
  • 1/4 tsp Onion powder
  • 1 Oregano and cilantro, fresh

• Condiments

  • 2 tbsp Bbq sauce

• Baking & Spices

  • 1 tsp Brown sugar
  • 1/2 tsp Paprika, smoked
  • 1/4 tsp Pepper
  • 1/4 tsp Salt

• Bread & Baked Goods

  • 4 pieces Bread, toasted

• Dairy

  • 2 tbsp Butter, unsalted
  • 2 oz Queso fresco cheese

Found on howsweeteats.com

Ingredients

• 1/2 pound peeled and deveined raw shrimp
• 1 teaspoon brown sugar
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon chipotle chili powder
• 1/4 teaspoon onion powder
• 2 tablespoons unsalted butter
• 2 tablespoons BBQ sauce
• 2 garlic cloves, finely minced or pressed
• 2 avocados
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 lime, juiced
• 4 pieces of bread, toasted
• 2 ounces queso fresco cheese, crumbled
• fresh oregano and cilantro for topping

Directions

• Heat a large skillet over medium heat. Pat the shrimp completely dry with paper towels. In a bowl, whisk together the sugar, paprika, chili powder and onion powder. Sprinkle it evenly over the shrimp. Add the butter to the skillet. Once its sizzling, add in the shrimp and cook on both sides until pink. You can do this in batches if needed - you dont want to overcrowd the pan. The butter will brown as the shrimp cooks and you can whisk it occasionally to prevent it from burning. When the shrimp is finished, stir in the garlic and BBQ sauce. Turn off the heat. In a bowl, mash the avocados with the salt, pepper and lime juice. Smash the avocado on the toast pieces evenly. Top the avocado with the shrimp. Sprinkle some of the queso fresco on the shrimp and cover with the herbs. Eat up!