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Recipes
Shopping list
Ingredients
- 1 Bakery baguette
- 3 tablespoons + 2 teaspoons olive oil
- 1 teaspoon kosher salt, divided
- 1 teaspoon pepper, divided
- 8 peeled/deveined large shrimp
- 1 lemon, for zest/juice
- 1 ripe Hass avocado
Steps
- Preheat oven to 350°F. Cut bread diagonally into 8 (½-inch-thick) slices. Coat both sides of bread with 3 tablespoons olive oil and arrange on baking sheet; season with ½ teaspoon salt and ½ teaspoon pepper. Bake 5–6 minutes until toasted.
- Toss shrimp with remaining 2 teaspoons olive oil, ½ teaspoon salt, and ½ teaspoon pepper. Arrange shrimp on baking sheet (wash hands); bake 10 minutes or just until shrimp turn pink and opaque. Remove from oven; let stand 2 minutes to cool.
- Zest lemon (1 tablespoon), then juice (2 tablespoons). Halve avocado, scoop out flesh, and slice; toss with lemon juice. Arrange avocado slices on baguette slices. Top with shrimp and lemon zest; serve.
If fruits and vegetables are part of this recipe, be sure to wash thoroughly.
Amount per ⅛ recipe serving: Calories 160, Total Fat 10g, Sat Fat 1.5g, Trans Fat 0g, Chol 10mg, Sodium 460mg, Total Carb 16g, Fiber 2g, Total Sugar 0g, (Incl. 0g Added Sugars), Protein 4g, Vitamin D 0%, Calc 0%, Iron 6%, Potassium 2%