• Cooking Time:
  • Servings: 12
  • Preparation Time:



  • 12 medium shrimp, peeled and deveined
  • 1 avocado
  • 1 lemon
  • 4 cherry tomatoes
  • 1 tablespoon fresh dill
  • Splash of red wine vinegar
  • Salt, pepper and cayenne, to taste
  • Dark pumpernickel or seeded rye bread


  • Cut bread into rounds with a 1½-inch cookie cutter and set aside.
  • Devein and shell shrimp, removing the tails (or you can just buy them that way from your supermarket or fishmonger). Blanch them in boiling water for a minute or two, just until cooked through; they should curl up nicely. [Chef’s Note: Be careful not to overcook the shrimp, or it will become rubbery.] Remove the shrimp from the water and immediately plunge them into a bowl of ice water to cool. When cooled, blot them dry with paper towels.
  • Make a purée of avocado with a squeeze of lemon juice, a few grinds of black pepper and a pinch of cayenne. Chop a bit of the fresh dill and toss it with the shrimp along with a small splash of red wine vinegar and tiny dash of salt to season.
  • Assemble your canapés by spreading a little of the avocado purée over each round of bread. Top with a dilled shrimp. Thinly slice the cherry tomatoes and top the shrimp with a tomato slice and a small sprig of dill.

Categories: Appetizer  Shellfish 
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