July Recipes

Garlic Shrimp Toasts

Garlic Shrimp Toasts
Hands On:
20 minutes
Total Time:
85 minutes


  • 16 Fish Market fresh natural peeled and deveined raw shrimp, (31 to 40 ct.)
  • ¼ cup plus 3 tbsp. Gustare Vita garlic-flavored olive oil, divided
  • 2 tbsp fresh lemon juice
  • 2 tsp bottled chopped garlic, divided
  • ¾ tsp Hy-Vee sea salt, finely ground; divided
  • ½ tsp Hy-Vee black pepper, coarsely ground
  • 1 large avocado, seeded, peeled, and mashed
  • 1 ½ tbsp red onion, finely chopped
  • 1 tbsp fresh cilantro, finely chopped, plus additional for garnish
  • 1 tbsp fresh lime juice
  • 1 ½ tsp fresh jalapeño pepper, seeded and finely chopped
  • 8 (⅜-inch-thick) slices Hy-Vee Bakery artisan French baguette
  • Lemon zest
  • Lemon wedges
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Place shrimp in a large resealable plastic bag. Stir together ¼ cup garlic-flavored olive oil, lemon juice, 1¼ teaspoon minced garlic, ½ teaspoon sea salt, and black pepper in a small bowl. Pour marinade mixture over shrimp in bag. Refrigerate 1 hour, turning bag occasionally.
For guacamole, stir together avocado, red onion, 1 tablespoon cilantro, lime juice, jalapeño, and remaining ¾ teaspoon garlic, and ¼ teaspoon sea salt in a small bowl; set aside.
Preheat a charcoal or gas grill with greased grill rack for direct cooking over medium0high heat (375°).
Remove shrimp from bag; discard marinade. Pat shrimp dry with paper towels. Thread shrimp onto metal skewers. Brush both sides of baguette slices with remaining 3 tablespoons garlic oil.
Grill shrimp and baguette slices for 4 to 6 minutes or until shrimp reach 145° and baguette slices are toasted, turning halfway through.
To serve, spread guacamole on one side of baguette slices. Top each with 2 shrimp. Garnish with lemon zest and additional cilantro; serve with lemon wedges, if desired.

Nutrition Facts

Serves: 8
Amount Per Serving
% Daily Value*
Total Fat: 16g 21%
Saturated Fat: 2g
Trans Fat: 0g
Cholesterol: 40mg 13%
Sodium: 600mg 26%
Total Carbohydrate: 32g 12%
Dietary Fiber: 2g 7%
Sugars: 1g 2%
Protein: 10g 20%

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