Shrimp and Avocado Tartine
- Cook
- 3 min
1 slice country bread, thinly sliced
1 oz small shrimp, peeled and cooked
2 tablespoons mayonnaise
½ avocado, thinly sliced
2 teaspoons olive oil, divided
Ground cayenne pepper
Extra virgin olive oil
In a small bowl, mix the shrimp with mayonnaise.
Preheat the pan over medium heat for about 90 seconds. Add half the olive oil and swirl to coat evenly. Once the oil begins to smoke across the entire surface of the pan, turn off the heat.
When the smoke clears, place the bread in the pan. Turn the heat back on and toast over low heat for 1 ½ minutes while gently pressing down with a spatula. Once the bread turns golden brown, flip it over. Add the remaining olive oil and spread it evenly across the pan. Toast for another 1 ½ minutes, until both sides are golden brown.
Top with the shrimp from Step 1 and sliced avocado. Drizzle with olive oil and a pinch of cayenne pepper.
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