Grilled Bread with Smashed Avocados and Shrimp

Ingredients

1/4 cup extra virgin olive oil
2 garlic cloves, thinly sliced
3 ripe Hass avocados
3 tablespoons fresh lemon juice
24 well-seasoned boiled or steamed medium shrimp (about 1 pound), peeled
12 slices (1/2-inch thick) sourdough bread
Sea salt and crushed red pepper flakes to taste

Instructions

Combine olive oil and garlic in a small saucepan over medium-high heat; bring to a boil. Reduce heat to low and cook until garlic is lightly browned, about 5 minutes. Remove from heat and let stand for 10 minutes. Remove and discard garlic; set aside. Halve and pit avocados. Scoop out flesh into a medium bowl. Pour lemon juice over avocados and smash with the back of a fork. Season to taste with salt; set aside. Place shrimp in a separate bowl, toss with 1 tablespoon garlic oil and set aside. Preheat grill for direct cooking over medium-high heat. Brush both sides of sliced bread with the remaining garlic oil. Place bread on the grill and cook, turning occasionally, until golden brown and charred in spots, about 4 minutes. Divide avocado mixture evenly among bread slices, cut each slice in half and place one shrimp on each half. Sprinkle with sea salt and crushed red pepper. Serve immediately. Makes 24 crostini. Makes about 2/3 cup.