OCEANS 97 SHRIMP BRUSCHETTA WITH AVOCADO SALSA
4-ounces cream cheese, softened
1, 5-ounce can Ocean 97 Lemon Shrimp Pate
3 cloves garlic, peeled and chopped
1 cup cooked shrimp, peeled and chopped into small pieces
4 tablespoons lemon juice, divided (1 lemon, juiced)
1 large French baguette cut into ½” thick rounds
1 ½ cups grape or cherry tomatoes, cut into quarters
1 cup avocado, chopped
2 tablespoons fresh cilantro, chopped
2 tablespoons olive oil
¼ teaspoon salt
¼ teaspoon black pepper
Preheat oven to 375 degrees.
Combine the cream cheese, shrimp pate, garlic, cooked shrimp, and 1 tablespoon of the lemon juice in a small bowl and cream everything together until well combined. Spread this mixture evenly onto the bread rounds and place on a foil-lined, rimmed baking sheet.
Bake for 10 minutes.
To make the salsa, combine the tomatoes, avocado, cilantro, olive oil, salt, pepper, and remaining 3 tablespoons of lemon juice in a small bowl and toss to combine.
Remove the bruschetta from the oven and let sit for 5 minutes. Top each shrimp toast evenly with the bruschetta. Enjoy with a cold glass of rose!
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