Shrimp and Avocado Toast with Roasted Corn and Tomato 

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Ingredients

• 1 leaf Crusty Italian Bread (sliced)
• ½ lb. Carolina Shrimp (Peeled and deveined)
• 1 Large Hass Avocado
• ¼ cup Red Onion (fine diced)
• 1 ear Sweet Corn (shucked and boiled for 4 minutes)
• 1 pint Cherry Tomatoes
• 1 tbsp. Fresh Cilantro (chopped) *save a little for garnish
• 1 tbsp. good Olive Oil
• 1 Whole Lemon (juiced and divided in 2 equal parts)
• 2 tbsp. White Wine
• Salt and Pepper
• Paprika

Procedure:

Turn burner on to medium-high. While pan is heating, toss shrimp in a little olive oil, add salt and pepper and paprika.  Toss shrimp in the hot pan and arrange so not touching each other.  Cook 1-2 minutes or until they are nicely seared (do not stir until the first side has good color). 

Deglace pan with white wine, remove from heat once wine has reduced.

In a bowl, mash the avocado, ½ the lemon juice and a ¼ tsp of salt and pepper together. Set aside in refrigerator. 

Char the corn on gas burner or with a torch.  Allow to cool and remove kernels from cob into a bowl.  Quarter the cherry tomatoes and add to the corn. Add red onion, cilantro, the other half of the lemon juice, tsp. olive oil and salt and pepper (to taste).  Chop the cooked shrimp and add to the mix. 

Toast your bread slices. 

Spread the avocado mixture on your toasts and add the shrimp, tomato, and corn salad on top.

Garnish with cilantro. Enjoy!