Chili-Lime Shrimp Crostini's with Caramelized Pineapple Guacamole

By Jamie Vespa

Chili-lime marinated shrimp on toasty crostini's with the most delicious sweet and savory pineapple guacamole. This flavor bomb combination makes for the perfect party snack and just emulates summer entertaining.

Ingredients

• 1 lb peeled and deveined medium shrimp (tails removed)
• 3 tbsp extra virgin olive oil (divided)
• 2 tbsp sweet chili sauce
• 1/2 tsp Sriracha
• Zest and juice of 1 lime
• 2 tbsp chopped cilantro
• 1 clove garlic (minced)
• Pinch of crushed red pepper flakes (optional)
• 1 French baguette (sliced into 10-12 pieces)
• 2 ripe avocados (fruit scraped out)
• 1 cup diced pineapple
• 1/4 cup red bell pepper (diced)
• 1/4 cup chopped cilantro
• 1 lime (juiced)
• 1/4 tsp sea salt
• 1/4 tsp black pepper
• 2 tbsp goat cheese (crumbled)

Instructions

1. 1

   Preheat oven broiler to high.

2. 2

   In a large bowl, combine shrimp marinade: 1 1/2 tbsp olive oil, chili sauce, Sriracha, zest and juice of 1 lime, cilantro, garlic and crushed red pepper flakes. Whisk to combine. Toss in shrimp and evenly coat with marinade. Set aside.

3. 3

   Heat 1 tsp olive oil in a large skillet over medium heat. Once hot, add diced pineapple. Cook for 8-10 minutes, flipping two or three times to caramelize all sides. Remove and let the pineapple slightly cool.

4. 4

   Prepare guacamole by removing fruit from avocados and placing in a large bowl. Use a fork to thoroughly mash avocado. Add diced red pepper, cilantro, lime juice, cooled pineapple, salt and pepper and stir to combine.

5. 5

   Using the same large skillet, return to medium-high heat. One hot, add shrimp and cook for ~2 minutes per side, until cooked through.

6. 6

   Brush bread slices evenly with remaining olive oil (~1 1/2 tbsp). Broil for 1-2 minutes on each side or until toasted.

7. 7

   Spread guacamole evenly on toasted bread slices. Distribute shrimps evenly (~3 per crostini). Crumble goat cheese evenly over top. Serve!