A quick and elegant appetizer featuring crispy crostini topped with creamy avocado and garlicky shrimp, perfect for entertaining or a special snack.

1 French baguette, sliced into 1/2-inch rounds

2 tablespoons olive oil

1 ripe avocado

1 teaspoon lemon juice

Salt and pepper to taste

1 tablespoon butter

3 cloves garlic, minced

1/2 pound shrimp, peeled and deveined

1/2 teaspoon paprika

1/4 teaspoon chili flakes (optional)

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

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Preheat the oven to 375°F (190°C). Arrange the baguette slices on a baking sheet and brush both sides with olive oil.
Toast the baguette slices in the oven for 8–10 minutes, flipping halfway through, until golden and crispy.
In a bowl, mash the avocado with lemon juice, salt, and pepper until smooth and creamy. Set aside.
In a skillet over medium heat, melt the butter and sauté the garlic for about 1 minute until fragrant.
Add the shrimp to the skillet, season with paprika, chili flakes (if using), salt, and pepper. Cook for 2–3 minutes per side until pink and cooked through.
To assemble, spread mashed avocado on each crostini, top with one or two shrimp, and sprinkle with chopped parsley.
Serve immediately with lemon wedges on the side.

For a Mediterranean twist, add crumbled feta or a drizzle of balsamic glaze.

Use seared scallops or grilled vegetables as a shrimp alternative.

Store components separately if preparing ahead; assemble just before serving.

To keep avocado green, press plastic wrap directly onto its surface in the fridge.

Use gluten-free bread to make this recipe gluten-free.