Roided Out Avocado Toast with Jicama Cabbage Slaw and Shrimp
Ingredients
Jicama Cabbage Slaw
- ½ Head of red cabbage shredded
- ½ Cup jicama thinly sliced
- 1 Lime juiced
- 1 Teaspoon honey
- ½ Teaspoon kosher salt
- Fresh basil chiffonade, to taste
Shrimp
- 18-24 Large raw shrimp
- 1 Tablespoon olive oil
- 1 Clove garlic minced
- Kosher salt to taste
Other
- 6 Pieces of crusty bread toasted
- 3 Ripe avocados sliced
- Fresh basil chiffonade, to taste
- Jalapeño thinly sliced
- Honey for drizzling
- Pinch of salt
Instructions
- Make the quick pickled red cabbage. Toss thinly sliced red cabbage with lime, salt and honey. Add the jicama and basil, set aside.
- Cook the shrimp. Heat oil in saute pan and add the minced garlic. Stir and cook for about 1 minute or until fragrant. Add The shrimp and a pinch of salt and cook until the shrimp are opaque.
- Assemble the toast in the following order: Toasted bread, Avocado slices, slaw, shrimp, and top with jalapeño, basil, a pinch of salt and a drizzle of honey.
- Enjoy being not weird!
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