ORANGE SHRIMP AND AVOCADO CROSTINI

CUT DOWN ON PREP TIME BY PURCHASING SHRIMP THAT HAS ALREADY BEEN PEELED AND DEVEINED. IF YOU LIKE, ADD A LITTLE EXTRA HEAT BY TOPPING EACH CROSTINI WITH ADDITIONAL CRUSHED RED PEPPER.

PREP 15 minutes

BROIL 2 minutes

COOK 3 minutes

• 16 fresh or frozen large shrimp
• 1 orange
• 1 large ripe avocado, halved, seeded, and peeled
• ½ tsp. salt
• ⅛ tsp. black pepper
• 2 tsp. snipped fresh Italian parsley
• 1 tsp. snipped fresh chives
• 16 ½-inch slices baguette-style French bread
• 2 Tbsp. olive oil
• 2 cloves garlic, minced
• ¼ tsp. crushed red pepper

1. Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp; pat dry with paper towels. Remove 1 tsp. zest and 2 tsp. juice from the orange.

2. Preheat broiler. In a bowl combine avocado, orange juice, ¼ tsp. of the salt, and the black pepper; mash gently. Stir in parsley and chives.

3. Arrange bread slices on a large baking sheet. Lightly brush top of slices with 1 Tbsp. of the olive oil. Broil 3 to 4 inches from the heat 2 minutes or until toasted, turning once.

4. In a large nonstick skillet heat remaining 1 Tbsp. olive oil over medium-high heat. Add shrimp, garlic, crushed red pepper, and remaining ¼ tsp. salt. Cook and stir 3 minutes or until shrimp are opaque. Stir in orange zest.

5. Spread avocado mixture onto crostini. Top with shrimp. If desired, sprinkle with additional parsley and chives. MAKES 16 SERVINGS.

PER CROSTINI 69 cal., 3 g fat (0 g sat. fat), 17 mg chol., 143 mg sodium, 6 g carb., 1 g fiber, 3 g pro.