Cajun Shrimp Toast

Cajun-seasoned shrimp, mashed avocado, and quick-pickled red onion make a crunchy, satisfying toast.

Makes: 4 servings

Ingredients

• 1 lb shrimp, peeled and deveined
• ½ teaspoon Cajun seasoning
• 1–2 teaspoons olive oil
• 4 slices rustic bread, each ¼–½ inch thick
• 2 avocados
• Salt and pepper, to taste
• Microgreens, to serve

For the pickled onions

• 1 large red onion, thinly sliced
• 1 cup apple cider vinegar
• 1 tablespoon sugar
• 1½ teaspoons kosher salt

Directions

1. Make the pickled onions ahead: Stir together the vinegar, sugar, and salt. Place the sliced onion in a clean jar and pour the vinegar mixture over it, adding a little water if needed to submerge the onion. Cover and refrigerate for at least 2 hours. Keep refrigerated and use within one week.
2. Toss the shrimp with the Cajun seasoning.
3. Heat 1–2 teaspoons olive oil in a skillet over medium-high heat.
4. Cook the shrimp in batches without crowding the pan, about 2–3 minutes per side, until pearly, white, and opaque. Transfer to a plate.
5. Mash the avocados in a bowl, leaving some texture. Season lightly with salt and pepper; Cajun seasoning may already contain salt.
6. Toast the bread until crisp. Spread with avocado, divide the shrimp among the four slices, and top with microgreens and pickled onions.

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