Serves 4
20 min
Seared Shrimp Bruschetta with Grapefruit and Avocado
Recipe GLPR2e57d3b95310e4
Succulent seared shrimp served atop crispy toasted baguette slices, topped with a refreshing blend of creamy avocado, tart grapefruit, bright cilantro, and a hint of jalapeño heat. Finished with toasted pistachios for a delightful crunch. A light, elegant starter that brings together bright citrus flavors and tender seafood.
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Ingredients
12 large shrimp (16-20 count), peeled and deveined
Salt and freshly ground black pepper, to taste
2 ripe avocados
2 tablespoons fresh lime juice, divided
2 tablespoons fresh cilantro, finely chopped
2 teaspoons fresh jalapeño, finely chopped
1 fresh grapefruit, segmented and cut into bite-sized pieces
1 small baguette, sliced into ¼-inch thick rounds
3 tablespoons extra-virgin olive oil, divided
¼ cup roasted pistachios, finely chopped
Directions
Preheat your oven to 400°F (200°C). Arrange the baguette slices on a baking sheet, brush lightly with 1 tablespoon of olive oil on both sides, and toast for 4-5 minutes until golden and crispy. Remove and set aside.
While the bread toasts, cut the avocados in half lengthwise, remove the pit, and scoop the flesh into a bowl. Gently mash with a fork, leaving some small chunks for texture. Stir in 1 tablespoon of lime juice and season with salt and pepper to taste.
Peel and segment the grapefruit over a bowl to catch the juices, removing all white pith. Cut each segment into bite-sized pieces and drain well on paper towels.
Pat the shrimp dry with paper towels. Season generously with salt and freshly ground black pepper.
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the shrimp in a single layer and sear for 2 minutes without moving them.
Flip the shrimp and sear for another 1-2 minutes until they are opaque throughout and the internal temperature reaches 145°F. Transfer to a plate.
In a small bowl, combine the chopped cilantro and jalapeño with the reserved grapefruit pieces and the remaining 1 tablespoon of lime juice.
To assemble, spread a generous spoonful of mashed avocado on each toasted baguette slice. Top with one seared shrimp, followed by a spoonful of the grapefruit-cilantro mixture. Sprinkle with chopped pistachios and serve immediately.
