Avocado and Seared Shrimp Bruschetta


Served at Dewey Destin Harbor Side Seafood Restaurant, Chef Jim Shirah


1pt. Grape Tomatoes
1-2 ripe Avocados
I pkg. Fresh Mozzarella Balls
Fresh Basil (broken into small pieces)
Fresh Shrimp (Peeled and Deveined, wash and dry shrimp)
Grape seed Oil or Oil of your choice
Fresh Crushed Garlic
Crushed Red Pepper Flakes
Sea Salt / Fresh ground Black Pepper
Juice of 1 lemon


In a Hot Skillet with a little oil so shrimp won’t stick, place shrimp in pan and only turn once, try not to beat up the shrimp, cool and cut in ½ or 1/3 pieces.

Cut Grape tomatoes in ½ and set on paper towel to drain any excess liquids.

Peel and cut avocados into ¼ x ¼ chunks.

Open the fresh Mozzarella balls place on paper towel to remove any excess liquid from small balls.
In a mixing bowl with the tomatoes and gently adding the oil, garlic seasonings , basil, avocado, mozzarella , then the shrimp, in that order to help not to bruise the veggies. Let set as long or as little as you like and enjoy.

Chef Jim Shirah
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Dewey Destin Harbor Side Seafood Restaurant

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