1 large multigrain bread or baguette, sliced (about 1 centimeter thick), and into bite size pieces
1/4 cup olive oil
Salt and pepper to taste
For the shrimp topping:
2 cups deveined, tail off cooked shrimp (U 21-25), or any other shrimp size you can find
1 tablespoon fresh lemon zest
1/2 cup green onions, finely chopped
2 tablespoons fresh dill (plus extra for garnishing)
2 tablespoons fresh parsley, finely chopped
2 tablespoons mayonnaise
3 tablespoons extra virgin olive oil
1 teaspoon sea salt
1/2 teaspoon ground pepper
1/2 teaspoon chili flakes or cayenne
For the avocado spread:
1 large ripe avocado, mashed
1/2 lemon, juiced
1 cup cucumber, thinly sliced
Pre-heat your oven to 375 degrees. On a baking sheet arrange the slices of bread. Sprinkle with olive oil, salt and pepper and bake until golden brown or seven to ten minutes.
In a bowl mix together the shrimp, lemon zest, green onions, dill, parsley, mayonnaise, olive oil, salt, pepper and chili flakes or cayenne.
In a separate bowl combine the avocados and lemon juice.
Assemble the crostini by covering the crouton with the avocado spread. Then arrange some sliced cucumbers, and top with the shrimp mixture. Garnish with fresh dill and a drizzle of extra virgin olive oil. Serve cold.