Happy Friday…. the 13th!
So I like to think of Friday the 13th not as bad luck, but as maybe the best luck ever.
Friday the 13th gives you an excuse for everything. Seriously.
Forgot to pick up lunch for the meeting? It’s Friday the 13th…
Forgot your mom’s birthday? It’s Friday the 13th…
(jkkk today’s my mom’s bday… totally did not forget your birthday!!)
Finished off the box of chips ahoy?? No, that was just you. But if someone caught you finishing of their box… It’s Friday the 13th!
So today is really just about losing car keys… forgetting dry cleaning… and and getting one day of the year to not have to own up to it.
hahaha happy holiday!
Ok, but the one thing you don’t have to worry about messing up are these Spicy Shrimp and Avocado Crostinis! These are so fast and easy that they are even fool proof on today’s like today :) All you have to do is sauté the shrimp for about 2 minutes in pan…. and puree a few ingredients in the food processor, voila! Deliciosa!
The shrimp get a little heat from a quick chili powder rub and the avocado spread is a smooth creamy puree of yummy garlic, cilantro, lime juice, and chickpeas.
*Wondering why chickpeas?? It gives the spread a deliciously creamy texture without the added fat and calories of sour cream!
This is one of my new favorite appetizers, I love the cool avocado with the spicy shrimp and crunchy toasts (and so will all your friends!).
Have a fabulous weekend everyone!!
Yields 16 crostini
For the Shrimp
- 2 tablespoons extra virgin olive oil
- 16 large shrimp (about 1/2 pound), peeled and deveined
- 1 tsp chili powder
- 1/4 tsp kosher salt
- 1/8 tsp pepper
For the Avocado Spread
- 1/4 cup chickpeas, rinsed and drained
- 1 avocado
- 1/4 cup fresh cilantro
- 1/4 cup olive oil
- 1 glove garlic
- 1 tablespoon fresh lime juice
- 1/2 teaspoon kosher salt
- Preheat oven to 400 degrees.
- Cook the shrimp; toss shrimp with chili powder, salt, and pepper. Heat olive oil in a heavy 10-inch skillet over medium-high heat for 1 minute. Add shrimp to pan and sauté, stirring occasionally, for about 2 minutes or until opaque. Transfer to a cutting board and carefully slice shrimp in half lengthwise.
- Make the Avocado Spread; combine all ingredients in a food processor and process until smooth.
- Assemble baguette slices on a cookie sheet and drizzle with olive oil. Toast in oven for about 4 minutes or until lightly browned.
- Spread avocado mixture on top of baguette slices and top each slice with two shrimp halves. Garnish with additional cilantro.