Hands On:

20 minutes

Total Time:

85 minutes

Serves:

Ingredients

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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Preparation

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
Calories:		300
% 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%