16 large shrimp (about 1/2 lb.), peeled, deveined, rinsed, and patted dry. This all depends on how many people you want to serve. Can be more or less. I usually figure 3 large shrimp per person.
Old Bay seasoning. As much or little as you like
Sea Salt and freshly ground black pepper
1 tsp. chili powder, or, cayenne pepper; more to taste
2 Tbs. extra-virgin olive oil
2 small ripe avocados (about 12 oz. total, peeled and seeded and diced)
1 Tbs. fresh lime juice; more for sprinkling
3 Tbs. chopped fresh cilantro, plus 16 whole leaves for garnish
Toast Points: I have a recipe but I buy them at the deli counter for this recipe.
Season the shrimp with 1/4 tsp. salt, a few grinds of pepper, and 1 tsp. chili powder and the Old Bay Seasoning. Set aside for a few minutes.
Pre-heat a medium sized skillet over medium-high heat for 1 minute. Add the oil and shrimp and Old Bay, and sauté, stirring occasionally, until the shrimp are opaque and firm to the touch, about 2 minutes. Transfer to a cutting board.
Put the diced avocado Add 1 Tbs. lime juice, the chopped cilantro, and a pinch of chili powder or cayenne into a medium mixing bowl, mash with a fork until relatively smooth and season with a heaping 1/2 tsp. salt and a few grinds of pepper. Slice the shrimp in half lengthwise.
To serve; Spread the mashed avocado over the toast points. Top each toast point with two halved peices of shrimp and a cilantro leaf, sprinkle with lime juice and salt, and serve.