Shrimp Bruschetta

Adapted from one of my mom’s recipe clippings:)

I love that my mom is always looking at new recipes. This is one that she found and wanted to use for an appetizer for our holiday dinner. I was a little skeptical, but I learned my lesson.  It was one of the best things of the night! I will definitely make this again!!!

About 24 large shrimp
4 cloves garlic, coarsely chopped
2 T. olive oil
Manchego cheese, grated small
baguette, sliced and toasted in the oven
homemade guacamole: 
       2 avocados, cut into small cubes
      1 shallot, minced
      1 T. fresh lime juice
      1/2 t. cumin
      1/2 t. kosher salt
      1 small Roma tomato, chopped

In a large saucepan, heat olive oil. Add garlic and cook for 1 minute. Add shrimp, place into one layer, don’t stack. Do this in batches if your pan isn’t big enough. Cook shrimp for about 2-3 minutes or until lightly pink on both sides. You want the shrimp to be a little underdone. When you are finished, remove the shrimp. Meanwhile, make your guacamole, by combining the above ingredients into a small bowl. Mix the ingredients, but keep the guacamole chunky. 
On a baking sheet, lay down a layer of baguette slices. Top each slice with one shrimp. Add a little pile of cheese. Broil in the oven for 1-2 minutes. Keep an eye on them so the cheese doesn’t burn. This will also finish the cooking of the shrimp. Top shrimp with guacamole and serve hot.

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