It’s almost the weeeeekend! I am so, so pumped you guys. Almost as pumped as this trashed up avo toast!
Eddie was in England for over a week and let’s just say that those old years when he used to travel and I loved it are quiiiiite different than now, when we have a babe and he has to leave for an extended period of time. It’s been nearly ten days and I just kind of want to watch a random youtube beauty video in silence, you know?
I mean, yes, it was extremely exhausting having Max 24/7 and working at the same time, but the biggest struggle I came across was dinner. Well – let me rephrase – it was by no means a struggle since we prep dinner every day to survive. But you might remember that when Eddie used to travel a few years ago, I had fabulous single girl dinners that consisted of cheese and crackers, assorted bowls of cereal and… glasses of wine. With more cheese and crackers. After 90 minutes of yoga. And then I’d watch hours of trash TV while I worked late into the night.
Now that I have another little mouth to feed, I couldn’t do that. At least not all of it. Like the dinner part. (Maybe the wine part. It is rosé season after all.)
Since we did some extra fun things over the last week to stay busy, I made a lot of quick dinners and used lots of leftovers. Eggs with buttery toast, quick pastas with roasted tomatoes and some assorted veggies on their last legs in the crisper drawer, maaaaybe only one plate of nachos and only one, thank goodness.
Lots of avocado toast because both Max and I love it. LOTS.
Take one look at my Instagram or crumbs section and it’s not tough to figure out that I’m the person who is STILL obsessed with avocado toast. It’s quick, it’s delicious, it’s easy, it’s customizable. I love love love it but there is just one thing: sometimes I need a little extra staying power.
Do you know what I mean? This definitely depends on the type of bread I’m using and when I’m eating the toast (i.e. is it a snack? A full blown breakfast? After dinner eats? An emotional excuse to unwind?), but if I’m considering it to be a meal, I want something a bit more satisfying.
Which is why eight times out of ten, I add an egg (or two) on top.
Seriously, that’s getting up there with combinations like chocolate and peanut butter or tomatoes and basil. Before we know it there will be an avocado-toast-with-eggs flavored lipgloss.
(Sort of joking sort of not.)
While eggs are my favorite thing to add on top, I also love fresh tomatoes and goat cheese, bacon (um, hello, of course), tuna in olive oil with fresh herbs – I’ve even made an autumn version with pears and blue cheese!
Perhaps my favorite summer version is this mexican grilled street corn avocado toast. UGH! So freaking good. So much flavor, texture and all around goodness.
Let’s talk about THIS toast.
When it comes to the toast, I don’t like the idea of actual guacamole on my toast – I don’t want onion or cilantro and lime mixed into the avocado and smashed on the toast. On a tortilla chip, always. On my toast, not really.
But! I make an exception when it comes to this. Just a teeny hint of lime and lots of salt go into this smashed avocado.
On top, we have some BBQ rubbed shrimp – I like to use the big, fat, grilling shrimp that are split down the center – sautéed in some butter which browns and takes the flavor to a whole new level.
After that, we have a sprinkle of queso fresco cheese crumbles – refreshing and slightly creamy and oh-so good.
I’m absolutely enamored with this meal – you could even make it on mini tortillas for an appetizer at a party. It’s light and refreshing but filling at the same. It only takes a few minutes to prepare so there is no excuse!
Doooo it dooo it.
bbq shrimp and lime avocado toast
ingredients:
- 1/2 pound peeled and deveined raw shrimp
- 1 teaspoon brown sugar
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chipotle chili powder
- 1/4 teaspoon onion powder
- 2 tablespoons unsalted butter
- 2 tablespoons BBQ sauce
- 2 garlic cloves, finely minced or pressed
- 2 avocados
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 lime, juiced
- 4 pieces of bread, toasted
- 2 ounces queso fresco cheese, crumbled
- fresh oregano and cilantro for topping
directions:
Heat a large skillet over medium heat. Pat the shrimp completely dry with paper towels. In a bowl, whisk together the sugar, paprika, chili powder and onion powder. Sprinkle it evenly over the shrimp. Add the butter to the skillet. Once it's sizzling, add in the shrimp and cook on both sides until pink. You can do this in batches if needed - you don't want to overcrowd the pan. The butter will brown as the shrimp cooks and you can whisk it occasionally to prevent it from burning. When the shrimp is finished, stir in the garlic and BBQ sauce. Turn off the heat.
In a bowl, mash the avocados with the salt, pepper and lime juice. Smash the avocado on the toast pieces evenly. Top the avocado with the shrimp. Sprinkle some of the queso fresco on the shrimp and cover with the herbs. Eat up!
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