With an inventive take on shrimp salad, this open-face savory incorporates refreshing notes of grapefruit and avocado.
Shrimp, Pink Grapefruit & Avocado Canapés
Serves: 16
Ingredients
- 1⁄2 cup chopped cooked shrimp
- 1⁄4 cup diced ruby red grapefruit segments
- 1⁄4 cup diced avocado
- 1⁄2 teaspoon fine Himalayan pink salt
- 1⁄4 teaspoon ground pink peppercorns
- 2 tablespoons mayonnaise
- 16 slices brown baguette
- Garnish: additional ground pink peppercorns
Instructions
- In a medium bowl, gently toss together shrimp, grapefruit, avocado, salt, and peppercorns.
- Spread a layer of mayonnaise onto baguette slices and top with shrimp mixture.
- Garnish with additional peppercorns, if desired. Serve immediately.
Notes
To keep the avocado from dulling the pinks in the other ingredients, stir it in just before serving.
