Avocado Toast with Shrimp Salad

Recipe adapted from Dan Kluger, ABC Kitchen, New York City

To learn more, read "Avocado Toast Challenge" in our National Edition.

Recipe adapted from Dan Kluger, ABC Kitchen, New York City

Avocado Toast With Shrimp Salad
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ABC Kitchen and ABC Cocina's Dan Kluger's variation on avocado toast takes its cues from Mexico: an aguachiles-inspired shrimp salad tops a no-fuss guacamole.
Prep Time
50
minutes
Cook Time
5
minutes
Servings
2
servings
Total time: 55 minutes
Ingredients
  • Shrimp Salad
  • 8 ounces shrimp, peeled and deveined
  • 1 bunch basil, plus ¼ cup thinly sliced into ribbons, divided
  • 3 sprigs mint, plus ¼ cup thinly sliced into ribbons, divided
  • Half of one habanero pepper roughly chopped, plus ½ teaspoon finely chopped, divided
  • 2 tablespoons plus 1 teaspoon kosher salt, divided
  • Peel of one lime
  • 3 cups boiling water
  • Half of one yellow bell pepper, seeds removed, chopped into ¼-inch pieces
  • Half of one beefsteak tomato, chopped into ¼-inch pieces
  • 1 tablespoon finely chopped Hungarian wax pepper
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons red wine vinegar
  • 2 teaspoons granulated sugar
  • 1 tablespoon extra-virgin olive oil
  • Avocado Toast
  • 3 tablespoon extra-virgin olive oil, divided
  • 2 slices of sourdough bread, cut into ¼-inch slices
  • 2 avocados--halved, pitted, skin removed
  • 2 tablespoons lime juice
  • ¼ cup finely chopped cilantro
  • 2 teaspoon kosher salt
  • Zest of 1 lime
  • Coarse sea salt for sprinkling
Directions
  1. In a medium heat-proof bowl, combine the shrimp, basil, mint, roughly chopped habanero pepper, salt and lime peel. Pour the boiling water into the bowl, and stir using a wooden spoon. Cover and let stand for 15 minutes. Drain the shrimp mixture in a colander. Transfer the shrimp to a cutting board and roughly chop. Discard the herbs.
  2. In a medium bowl, combine the chopped shrimp, finely chopped habanero pepper, yellow bell pepper, beefsteak tomato, Hungarian wax pepper, lime juice, red wine vinegar, sugar, olive oil and 1 teaspoon of salt and stir to combine. Top with ¼ cup sliced basil and ¼ cup sliced mint.
  3. Heat a medium skillet over medium-high heat. Add 2 tablespoons of olive oil and the bread slices. Reduce the heat to medium and cook until the bread is golden, about 2 minutes. Add another tablespoon of olive oil and turn the toast over. Sprinkle the top with salt and cook until the underside is golden, 1 minute longer. Remove from the pan and place each piece of toast on a plate.
  4. In a small bowl, roughly mash the avocados, lime juice, cilantro and salt with a fork. Spread the avocado mash on top of the toast and top with shrimp salad. Sprinkle the lime zest and coarse sea salt over the shrimp and serve immediately.
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