4 slices of good bread 2 ripe avocados handful of chopped fresh cilantro juice of 1 lime kosher salt 1 tbsp of minced red onion a shake of cayenne pepper (or two) 1 tsp of cumin olive oil 1 garlic clove, minced 8 uncooked shrimp, shells and tails removed fresh chives for garnish
Mash the avocado with the cilantro, cayenne, lime juice, red onion and kosher salt. Set aside.
In a grill pan, heat olive oil and shake cumin over the shrimp. Add the garlic and shrimp to the pan and cook 2 minutes on each side. Slice each shrimp in half.
Toast the bread and drizzle with the olive oil that you used to grill the shrimp with from the grill pan (yes, that's what I said).
Schmear the toasts w/ the avocado mash and top with 4 shrimp halves each.