Recipe adapted from Dan Kluger, ABC Kitchen, New York City
Shrimp Salad Ingredients
8 ounces shrimp, peeled and deveined
1 bunch basil, plus ¼ cup thinly sliced into ribbons, divided
3 sprigs mint, plus ¼ cup thinly sliced into ribbons, divided
Half of one habanero pepper roughly chopped, plus ½ tsp. finely chopped, divided
2 tbsp. plus 1 tsp. kosher salt, divided
Peel of one lime
3 c. boiling water
Half of one yellow bell pepper, seeds removed, chopped into ¼-inch pieces
Half of one beefsteak tomato, chopped into ¼-inch pieces
1 tbsp. finely chopped Hungarian wax pepper
2 tbsp. freshly squeezed lime juice
2 tbsp. red wine vinegar
2 tsp. granulated sugar
1 tbsp. extra-virgin olive oil
Avocado Toast Ingredients
3 tbsp. extra-virgin olive oil, divided
2 slices of sourdough bread, cut into ¼-inch slices
2 avocados—halved, pitted, skin removed
2 tablespoons lime juice
¼ cup finely chopped cilantro
2 tsp. kosher salt
Zest of 1 lime
Coarse sea salt for sprinkling
1. In a medium heat-proof bowl, combine the shrimp, bunch of basil, 3 sprigs of mint, roughly chopped habanero pepper, salt and lime peel. Pour the boiling water into the bowl, and stir using a wooden spoon, then cover and let stand for 15 minutes. Drain the shrimp mixture in a colander. Transfer the shrimp to a cutting board and roughly chop. Discard the herbs.
2. In a medium bowl, combine the chopped shrimp, finely chopped habanero pepper, yellow bell pepper, beefsteak tomato, Hungarian wax pepper, lime juice, red wine vinegar, sugar, olive oil and 1 tsp. of salt and stir to combine. Top with ¼ cup sliced basil and ¼ cup sliced mint.
3. Heat a medium skillet over medium-high heat. Add 2 tbsp. of olive oil and the bread slices. Reduce the heat to medium and cook until the bread is golden, about 2 minutes. Add another 1 tbsp. of olive oil and turn the toast over. Sprinkle the top with salt and cook until the underside is golden, 1 minute longer. Remove from the pan and place each piece of toast on a plate.
4. In a small bowl, roughly mash the avocados, lime juice, cilantro and salt with a fork. Spread the avocado mash on top of the toast and top with shrimp salad. Sprinkle the lime zest and coarse sea salt over the shrimp and serve immediately.
