Spicy Shrimp and Avocado Toast

Makes 16 toasts

This slightly adapted recipe from finecooking.com is very easy and quick to prepare. Toasts can be made up to a day ahead; store them in an airtight container.

16 large shrimp (about 1⁄2 pound), peeled, deveined, rinsed and patted dry 1⁄4 teaspoon kosher salt and freshly ground black pepper

1 teaspoon chili powder plus more to taste

2 tablespoons extra-virgin olive oil

2 small ripe avocados

1 tablespoon fresh lime juice plus more for sprinkling 3 tablespoons chopped fresh cilantro, plus 16 whole leaves for garnish

Heaping 1⁄2 teaspoon salt

Toast points:

4 slices country white bread

1 tablespoon unsalted butter, melted

Kosher salt and freshly ground black pepper

Season shrimp with salt, a few grinds of pepper and the 1 teaspoon chili powder in a medium bowl. Set a heavy 10-inch skillet over medium-high heat for 1 minute. Add oil and shrimp and sauté, stirring occasionally, until shrimp are opaque and firm to the touch, about 2 minutes. Transfer to a cutting board.

Pit avocados and scoop the flesh into a small bowl. Add 1 tablespoon lime juice, the chopped cilantro and a pinch of chili powder. Mash with a fork until relatively smooth and season with the heaping 1⁄2 teaspoon salt and a few grinds of pepper. Slice shrimp in half lengthwise.

Make toast points: Adjust an oven rack to 6 inches from the broiler and turn the broiler on high. Set the bread on a baking sheet; brush one side with the melted butter and season with salt and pepper. Toast the bread until it’s golden brown and crisp on top, about 1 to 2 minutes. Flip and cook the other side until golden, about 1 minute. While the bread is still hot, slice off the edges. Let cool slightly.

To assemble, spread mashed avocado over buttered side of the toasts and slice each toast into four even rectangles or triangles. Top each with two halved pieces of shrimp and a cilantro leaf, sprinkle with lime juice and salt and serve.