1 pound medium-sized Florida shrimp, peeled
1 large Florida avocado, peeled and seed removed
1 small red onion, sliced thin
½ cup rice vinegar
4 slices whole-wheat bread
Olive oil for cooking
1 lemon, juiced
1 tablespoon fresh thyme, stripped off the stem and chopped fine
6 cloves garlic, peeled and chopped fine
Sea salt and fresh ground pepper, to taste
In a small bowl combine the thin-sliced red onion and vinegar; let this mixture marinate for about 10 minutes. Bring a large pot of water to a rapid boil. Season the water with 2 tablespoons of your favorite seafood boil seasoning. Make a bath of ice water in a medium-sized mixing bowl. Place peeled shrimp into the seasoned boiling water. Cook shrimp for 2 minutes, or until cooked throughout. Remove shrimp from the hot water and place them in the ice water bath, allowing shrimp to cool. Place the bread on a cookie sheet; lightly drizzle with olive oil and a dash of seafood seasoning. Place the bread under the broiler to toast (being careful not to let them burn). Remove the shrimp from the ice bath to a bowl. Add 1 tsp olive oil, 1 tsp seafood seasoning, juice of ½ lemon, fresh thyme, and half the garlic; stir to coat. Taste and adjust seasoning with salt and pepper. In a small mixing bowl, combine the avocado, juice of ½ lemon, remaining garlic, and a pinch of seafood seasoning. Mash the avocado mixture, leaving it somewhat chunky if desired. Taste and adjust seasoning with salt and pepper. To assemble spread the avocado mixture on top of each piece of toast. Next place a few shrimp on top of the avocado mixture. To garnish place a few slices of the pickled onions on top of the shrimp.
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