Seared-Shrimp Bruschetta with Grapefruit and Avocado

Skip Davis


Recipe from:
Giuseppe Tentori, GT Fish & Oyster, Chicago

Main photo from:
Tasting Table

pinch tips: How to Peel & Devein Shrimp



4 appetizer-size servings


15 Min


10 Min


12 large
16-20 count shrimp, de-veined and shells removed
salt and freshly ground black pepper,to taste
2 medium
2 Tbsp
lime juice (about 1 medium lime), divided
2 Tbsp
finely chopped cilantro
2 tsp
finely chopped jalapeño (about 1 medium jalapeño)
1 small
baguette, sliced into ¼-inch slices
extra-virgin olive oil for brushing baguette
salt and freshly ground black pepper,to taste
1/4 c
pistachios, toasted and chopped

Directions Step-By-Step

Place the shrimp on a small plate and season with salt and pepper. Cut the avocados lengthwise around the pits and remove the pits. Cut the avocado flesh in a crosshatch pattern and use a spoon to scoop the avocado flesh into a medium bowl. Combine the avocado with 1½ tablespoons of the lime juice and the cilantro and jalapeño.
Use a knife to remove the skin and any pith from the grapefruit flesh and slice along the membranes to remove the segments. Set aside.
Brush the baguette slices with olive oil and season with salt and pepper. Place the baguette slices in the toaster and toast until golden brown.
In a medium skillet set over medium heat, heat 1½ tablespoons of olive oil and add the shrimp. Cook for one minute on one side, then flip and cook an additional 30 seconds on the other side. Transfer the shrimp to a bowl and toss with the remaining ½ tablespoon of lime juice.
To assemble: Spread 2 tablespoons of avocado mixture on each baguette slice. Top with one or two pieces of shrimp and a segment of grapefruit. Sprinkle pistachios over the top and serve immediately.

About this Recipe

Course/Dish: Seafood Appetizers
Other Tag: Quick & Easy