ARCHIVE | DEVILED SHRIMP & AVOCADO TOAST

1 slicebrioche bread1/2″ slicesNOTE*
2 tbspARCHIVE | Events Eggs, Deviled – PureerecipeARCHIVE | DEVILED SHRIMP & AVOCADO TOAST
1/2 eachavocadopeeled1/4″ slices
3 ozShrimp – SaladrecipeARCHIVE | DEVILED SHRIMP & AVOCADO TOAST
1/4 ozFrisee & Herb SaladrecipeARCHIVE | DEVILED SHRIMP & AVOCADO TOAST
1/4 tspevooARCHIVE | DEVILED SHRIMP & AVOCADO TOAST
1/8 tspLemons – Wedgesrecipejuice

1
Toast brioche. Cut the toast in half diagonally. Note* For Gluten Free Preparation: 1/4 ea. cauliflower crust, 1 tsp evoo, 1/8 tsp S&P Mix: Brush cauliflower crust with evoo. Season with S&P. Place crust onto a sizzle platter. Cook in a 375°F oven for 1-2 minutes, until heated through, but still soft. Cut into 3 equal pieces.
2
Spread Deviled Egg Puree evenly across the toast, ensuring coast-to-coast coverage.
3
Shingle avocado across each piece of the toast, as shown in the photo. Place toast onto the plate.
4
Evenly distribute Shrimp Salad over the avocado.
5
In a stainless-steel bowl, gently toss Frisee & Herb Salad with evoo and lemon juice.
6
Build salad evenly over each piece of the toast, as shown in the photo.

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