This Foodie Friday recipe counters the spice of the hot-sauce shrimp with the creaminess of the Avocado.  Good for you, too!

Spicy Shrimp and Avocado Crostini (Prep. time 15 minutes. Yields about two dozen appetizers)

1 lb. peeled, raw shrimp

2 avocados, diced

1 baguette, sliced at an angle into ovals about ½ inch thick.

2 Tb. olive oil

¼ C. hot sauce (the kind used to make Buffalo wings)

salt/ pepper

juice of half of a lime

Salt and pepper the shrimp and toss in the hot sauce.  Add the juice of ½ lime to the diced avocado in a bowl and set aside.  Heat a grill pan or sauté pan on high heat. Brush the cut sides of the baguette with olive oil and grill. Remove from the pan and set aside.  Brush the grill pan with a little more olive oil and add the shrimp to cook. If using a sauté pan, brush the slices with a little olive oil and toast in a toaster oven.  While the slices are toasting, heat about a teaspoon of olive oil in the sauté pan.  Place the shrimp in the pan and cook until they turn pink and curl.  Even though the hot sauce is red, you’ll be able to tell when they are done.  Cut the cooked and slightly cooled shrimp into chunks and toss with the diced avocado.  Top the toasted bread slices with a heaping spoonful of the shrimp/avocado mixture and finish with a drizzle of olive oil over the top.  As an alternate to the crostini, you could serve the shrimp/avocado mixture in a Boston lettuce cup.

Thanks to Down to Earth Whole Foods on Grant Ave., Endicott  (near Union Endicott High School and just west of the 26 South on-ramp) for sponsoring Foodie Fridays.  Early seasonal vegetables are starting to appear.  Check out what is available now and come up with a dish around what is available organically!  Down to Earth staff is always available to answer your questions about food, supplements and skin and hair care.

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