Spicy Shrimp and Avocado Crostini with Benevolent Viognier


Shrimp Ingredients

  1. Extra Virgin Olive Oil (4 tablespoons)

  2. Large Shrimp (40, peeled & deveined)

  3. Chili Powder (2 teaspoons)

  4. Kosher Salt (1/2 teaspoon)

  5. Pepper (1/4 teaspoon)

Avocado Spread Ingredients

  1. Chickpeas (1/2 cup, rinsed & drained)

  2. Avocados (2)

  3. Fresh Cilantro (1/2 cup)

  4. Olive Oil (1/2 cup)

  5. Garlic (3 cloves)

  6. Fresh Lime Juice (2 tablespoons)

  7. Kosher Salt (1 teaspoon)

  8. French Baguette (2, sliced)

For the Avocado Spread...

  • Preheat the oven to 400.

  • Assemble the baguette slices on a cookie sheet and drizzle with olive oil.

  • Toast in the oven for about 4 minutes or until lightly brown.

  • Next, combine all remaining spread ingredients in a food processor and mix until smooth.

For the Shrimp...

  • Toss the shrimp with the chili powder, salt, and pepper.

  • Heat olive oil in a skillet over medium-high.

  • Add shrimp to the skillet and sauté, stirring occasionally, for about 2 minutes or until opaque.

  • Transfer to a cutting board, allow to cool for a few minutes, then carefully slice each shrimp in half, lengthwise.

Assemble the Crostini...

  • Spread the avocado mixture on top of the toasted baguette slices.

  • Top each slice with two shrimp halves.

  • Garnish with extra cilantro and lime juice.

  • Pair with our Benevolent Viognier!