Shrimp Toast with California Avocado Cream and Tropical Sambal

METHOD

1. Fry baguette slices in hot oil until brown; drain well. Reserve.

PER ORDER

1. Spread 1 tablespoon of California Avocado Cream onto each of 3 baguette toasts. Top each toast with 1 shrimp. Garnish with 2 tablespoons Tropical Sambal.

California Avocado Cream

1. Puree 2 California Avocados (1 pound), 1/2 cup sour cream, 3 tablespoons whipping cream, 2 tablespoons finely chopped cilantro, 2 tablespoons lime juice, 1/4 teaspoon chopped garlic and 1/4 teaspoon salt. Reserve. Yield: 2-1/4 Cups.

Tropical Sambal

1. Combine 2 cups diced mango, 1 cup diced kiwi, 1/2 cup diced onion, 2 tablespoons finely chopped red Fresno chili, 1/2 cup molasses, 1/2 cup white wine vinegar, 1/4 cup fish sauce or soy sauce, 2 tablespoons sesame oil, 2 teaspoons finely chopped lemon grass, 2 teaspoons finely chopped ginger root, 2 teaspoons finely chopped garlic and 1/2 teaspoon salt. Simmer all ingredients until almost all liquid evaporates, about 10 minutes. Reserve. Yield: 1-1/2 Cups.