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Shrimp and Avocado Bruschetta with Spicy Aioli Sauce
Taking avocado toast to the next level, this bruschetta incorporates creamy avocado with sautéed garlic shrimp and a slightly spicy aioli sauce for the perfect appetizer combination.
Servings: 20
Total Prep Time: 40 minutes
Ingredients:
Directions:
40-50 Shrimp - medium size
6 tablespoons Butter
5 teaspoons Garlic - minced
2 tablespoons Lemon Juice
Salt and Pepper to taste
1/2 cup Mayonnaise
2 teaspoons Garlic - minced
1 teaspoon Brown Mustard
5-8 drops Sriracha Chili Sauce
3 Avocados - sliced
2 tablespoons Lemon Juice
3 Roma Tomatoes - chopped (optional)
1 2-2 1/2 foot long Baguette
1 cup Olive Oil
Salt
Garlic Shrimp:
Melt the butter in a large pan over medium high heat and then add the shrimp. Season with salt, pepper and cook for 3-5 minutes stirring occasionally until white and no longer opaque. Add the garlic and lemon juice and cook for one more minute.
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Spicy Aioli:
Combine the mayonnaise, 2 t. garlic, mustard and sriracha chili sauce in a small bowl.
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Toasted Crostini Bread Pieces:
Preheat oven to 375 degrees. Slice baguette in 1/4 inch slices. Brush olive oil on each baguette slice to cover both cut sides. Lightly salt baguette slices. Toast in oven for 8-10 minutes or until lightly toasted.
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Slice avocados in strips. Lightly brush lemon juice over avocados to avoid having them turn brown.
To assemble bruschettas: place 1-2 avocado slices on toasted bread slice. Add 1-2 garlic shrimp over avocado and top with a few pieces of tomato. Drizzle the aioli sauce over the bruschetta and serve.