Shrimp on Avocado Cream, Toast

I managed to get through the past few years without putting anything in a ‘mason jar’.

Well, other than pickles, which are meant to be put in mason jars….. But I never could understand why I would want to eat, say, a salad out of a jar when it’s so much easier to eat it off of a plate.

I also never made kale chips, during the kale chip fad.

I didn’t not make kale chips because I thought they were silly, but because I can’t get kale. I can get chard leaves the size of a small house, but not kale.

I don’t think anyone makes chard chips.

And I haven’t made cupcakes since I was a child. I skipped that bandwagon too.

I made lots and lots and lots of cupcakes when I was a child. I saw no reason to repeat it as an adult. I also don’t cut my sandwiches into cute shapes with a cookie cutter. Admittedly, if I had small children I might do teach them to do both of these.

Apparently, the newest ‘thing’ in the foodie world is ‘toasts’.

In the past they have gone by other names – open-faced sandwiches, smorbrod, brushcetta, tea sandwiches…. They’re popular all over Europe….

Now they are toasts and they are the newest wonder.

Kind of like kitchen tips or tricks are now hacks.

In honor of the new popularity of putting stuff on toast, I decided to re-post this.

I was way ahead of this fad, a trendsetter, as it were. The original post was done in 2008.

More on toast after the recipe.

Shrimp on Avocado Cream (on Toast)

Total time: 15 minutes


  • 12 – 14 medium shrimp
  • 1 tbs butter
  • 1 tbs lemon juice
  • 1 tsp pepper
  • 1 small ripe avocado
  • 1 tsp lemon juice
  • 1/4 cup (2oz, 60gr) Greek or plain yogurt
  • 6 cherry tomatoes, yellow, red
  • 2 pieces whole-grain bread    or whatever you have

Shrimp Toast with Avocado Cream


  • Peel and devein shrimp if needed.
  • Melt butter; add lemon and pepper.
  • Toss shrimp with lemon butter.
  • Cook on barbecue grill for 5 minutes or until done.
  • Or sauté in nonstick skillet for same amount of time.  Remove and set aside.
  • Remove avocado from shell and put into a bowl.
  • Add lemon juice and mash with a fork.
  • Add the yogurt and mash with the avocado.
  • Slice the cherry tomatoes in half.
  • Toast the bread. When done, remove the crusts and allow to cool.
  • To assemble:
  • Generously spread the avocado cream on the toast.
  • Artfully arrange shrimp and tomatoes, and serve.

Print Recipe

I’m one of those people who likes hot toast. I want the butter to melt into it. If I have peanut butter toast I put the peanut butter on the melting butter while the toast is still warm – so the peanut butter melts as well.

Yes, I have both…. My mother trained me well. Nothing, absolutely nothing, goes on naked bread: first the butter, then the mayo or peanut butter or mustard or jam or whatever.

The British like cold toast. They have vertical toast holders lest the slices be stacked and retain some warmth. They would never put butter on even slightly warm toast.

The French take it a step further….. They buy it, cello-wrapped, in boxes, already toasted.

On to the foodie fad…..

I first noticed it on Pinterest….. lots of pins on toasts.

Then a blog friend sent me a few links to posts on toasts.

One was from a blog I used to read, way back in the beginning of time.  I liked her writing and her recipes and her stories. I lost interest in later years. She started using too many photos for my taste. I don’t need to see a photo of the piece of cheese that will end up grated and stirred into a sauce, followed by a photo of the grater, then one of the cheese being grated, followed by the actual grated cheese, and so on….

Writing can be hard…. Maybe she uses so many photos so she doesn’t have to use so many words.

In her post on toast she had over 40 photos. Six of them were of a tray of bare slices of toast from different angles. They were lovely photos, but get on with it already. I want to know what your making. I know what toast looks like.

But therein lies the problem.

There is only so much one can do with and put on toast and still keep it, well, toast.

Add to that the fact that there really isn’t much that hasn’t already been done with and put on said toast….

Recipe creativity can be challenging under such strain.

Here is the question I really want answered…..

Why do we need so much information on toast?

Are parents actually sending their children off into the big bad world without knowing how to make toast?

Do we need to teach Remedial Toast Making, 101 in universities across the country? (Well, not in France, they just buy it).

I shudder to think how many of our misguided youth are putting the jelly on before the peanut butter.

Now they can Google it.

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