Recipe

Dilled Baby Shrimp And Avocado Canapes Recipe

	Barbiemensher / All my dishes 11 months ago This is so easy and fast and always a crowd pleaser. Amount of servings varies on how much you mound on each toast, how big the baguette slices are, etc. Keep in mind: the smaller the rounds, the easier to eat and the more you can make. Prep:10m Cook:2m Servings:12	Barbiemensh
	shrimp easy

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Ingredients

2 small bags Frozen baby shrimp

1/3 cup Fresh dill - washed, de-stemmed and finely chopped

1/4 cup real mayonnaise (not salad dressing!)

1 tbsp fresh lemon juice (or lime, whichever you prefer)

1 avocado - ripe

1 baguette - cut into rounds and toasted under broiler

salt - to taste

ground pink pepper - to taste

Directions

Drain the shrimp but DO NOT RINSE! The natural saltiness of the sea water which they are usually packed in provides great flavour.

In a bowl, combine the shrimp, dill, mayo, lemon juice and pepper. BEFORE adding salt, taste the mixture to see if it needs it. Most times it doesn't.

Toast the baguette slices under the broiler. Keep an eye on them 'cause they brown quickly. You only have to toast one side.

Using a butter knife, scrape some avocado from its shell and spread it on each toast - about 1/2 tbsp on each. Top each toast with a mound of the shrimp mix and top that with a dill sprig.

Decorate your serving platter with lemon wedges, dill sprigs and pink peppercorns.

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