Spicy Shrimp and Avocado Crostini with Benevolent Viognier
Extra Virgin Olive Oil (4 tablespoons)
Large Shrimp (40, peeled & deveined)
Chili Powder (2 teaspoons)
Kosher Salt (1/2 teaspoon)
Pepper (1/4 teaspoon)
Avocado Spread Ingredients
Chickpeas (1/2 cup, rinsed & drained)
Fresh Cilantro (1/2 cup)
Olive Oil (1/2 cup)
Garlic (3 cloves)
Fresh Lime Juice (2 tablespoons)
Kosher Salt (1 teaspoon)
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!