Cookin’ with kids: Grilled Shrimp

Summer Grilled Shrimp Appetizer

Recipe:

• 16 shrimp, large
• 4 avocados
• Salt and pepper, to taste
• 2 limes, juiced
• 1 French baguette, sliced
• 2 heirloom tomatoes
• 1 red onion
• 4-5 basil leaves
• 1 small loaf fresh mozzarella
• 2 Tablespoons extra virgin olive oil
• Balsamic dressing, to taste

Directions:

1. Skewer the shrimp and season with salt and pepper. Place in refrigerator.
2. Cut the baguette into slices and brush with butter.
3. Smash avocados in a bowl, season with salt and pepper. Squeeze in two limes and mix well. Cover and place in refrigerator.
4. Cut tomatoes into large bite-sized pieces and dice the red onion.
5. Gently thin slice the basil and tear apart the mozzarella loaf.
6. In a small bowl add the tomatoes, onions, basil, olive oil and mix. Add salt and pepper to taste.
7. Place the skewered shrimp on the grill for two minutes on each side or till desired doneness. Remove from skewer and set aside.
8. Lightly grill the baguette and set aside.
9. Spread the smashed avocado on the grilled baguette and add one large tablespoon of tomato mix then top with one or two shrimp.
10. Once the pieces are assembled, place them on your favorite party platter. In the middle, place the shredded cheese and any remaining tomato mix. Drizzle the balsamic dressing over the tomatoes and cheese and serve.