- 1 Pound of Large Shrimp
- 2 Avocados, cut into 1-inch cubes
- 2 Limes
- 1 Loaf El Segundo Cuban Bread, cut into 1/2 inch thick slices
- 1/4 Cup Fresh Cilantro, chopped
- 1/4 Cup Olive Oil
- 1 Tablespoon Butter
- 1 and 1/2 Teaspoons McCormick Cuban Seasoning
- 1/4 Teaspoon Salt
- Preheat the oven to 400 degrees. Lay the Cuban bread slices flat on a pan and brush them with the olive oil. Toast in the oven for 5 to 10 minutes until desired crispiness is reached. Remove and set aside.
- Toss the avocados with the fresh cilantro, salt, and the juice from 1 of the limes. Set aside.
- In a large bowl, toss the shrimp with the cuban seasoning and the juice from the remaining lime. Heat the butter in a frying pan and cook the shrimp until pink, or if you are using pre-cooked shrimp, cook until hot and lightly seared on the sides. Remove the pan from heat and set it aside.
- To assemble, place 1 tablespoon of the avocado mixture on each baguette crisp and then place a shrimp on top. Continue until you have used all of your shrimp. Serve immediately.