Grilled Shrimp & Toasted White Corn Bruschetta with Cherry Tomatoes, Avocado and Balsamic Glaze
Ingredients for 2 servings: 4 – grilled 1/4 ” slices of multigrain bread, 1 medium fully-ripened avocado mashed into a creamy consistency, 1/4 – 1/2 cup quartered cherry tomatoes, 1/4 cup diced red onion, 6-8 medium peeled grilled shrimp sliced lengthwise in half, 1/4 cup toasted white corn, balsamic glaze (available at most markets), EVOO, sea salt and fresh ground black pepper to taste.
Step 1: The shrimp used can be fresh or frozen. To save time, I used frozen, peeled and deveined shrimp. Defrost frozen shrimp and peel if not done so. Pat shrimp dry and cut in half lengthwise. Season with salt, pepper and paprika, if desired. Cook for about 2 minutes per side or until pink on a preheated outdoor grill (low to medium heat) prepared with cooking spray or brushed with EVOO. Remove from heat.
Step 2: Toast corn on stove in pan prepared with cooking spray or EVOO until golden brown and toasted for approximately 6-8 minutes over medium heat stirring occasionally. Season as desired and set aside.
Step 3: Dice tomatoes into quarters. Dice red onion. Peel and mash avocado. I simply mashed the avocado with a fork until creamy and smooth.
Step 4: Grill bread slices on both sides on heated and prepared grill until grill marks appear. Approximately 2 minutes per side on low heat.
Step 5: Spread avocado on grilled bread. Layer corn, onions, tomatoes and shrimp. Season with sea salt, ground black pepper and balsamic glaze as desired.
Note: A great substitute for the balsamic glaze would be a spicy chipotle sauce usually found at any market. Simply drizzle on top.