Chipotle Shrimp Avocado Smash Crostini

Preheat your oven to 425°F. Slice one or two French baguettes into 1/2‑inch crostini rounds.

Place the crostini on a baking sheet and brush them with 2 tablespoons of olive oil. Bake for 7-8 minutes or until lightly golden.

Once the crostini are toasted, rub each one with a peeled garlic clove, cut in half. This will lightly infuse the warm bread with a subtle garlic flavor without overpowering the toppings. Set aside.

Add to a bowl 3 tablespoons of minced chipotle peppers in adobo, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon cracked pepper, 2 tablespoons olive oil, and 1 tablespoon honey. Chipotle peppers in adobo are smoked, dried jalapeños packed in a rich, tangy tomato‑based sauce that adds deep smoky heat and a slightly sweet, savory flavor to the shrimp.

Peel, devein, and remove the tails from the shrimp, then pat them dry with a paper towel. Add the shrimp to the chipotle mixture and toss until they’re evenly coated.

Spread the shrimp onto a baking sheet and cook the shrimp for 8–10 minutes, or until they turn pink and opaque.

While the shrimp are in the oven, smash the peeled and pitted avocados in a bowl. Add 1 tablespoon of lime juice and salt to taste, then mix until creamy.

Assemble each crostini with a spoonful of the smashed avocado and top it with a succulent chipotle shrimp.

Enjoy!

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