Avocado Toast With Shrimp Salad From Dan Kluger, ABC Kitchen, New York City

Ingredients

• Shrimp Salad
• 8 ounces shrimp, peeled and deveined
• 1 bunch basil, plus ¼ cup thinly sliced into ribbons, divided
• 3 sprigs mint, plus ¼ cup thinly sliced into ribbons, divided
• Half of one habanero pepper roughly chopped, plus ½ teaspoon finely chopped, divided
• 2 tablespoons plus 1 teaspoon kosher salt, divided
• Peel of one lime
• 3 cups boiling water
• Half of one yellow bell pepper, seeds removed, chopped into ¼-inch pieces
• Half of one beefsteak tomato, chopped into ¼-inch pieces
• 1 tablespoon finely chopped Hungarian wax pepper
• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons red wine vinegar
• 2 teaspoons granulated sugar
• 1 tablespoon extra-virgin olive oil
• Avocado Toast
• 3 tablespoon extra-virgin olive oil, divided
• 2 slices of sourdough bread, cut into ¼-inch slices
• 2 avocados--halved, pitted, skin removed
• 2 tablespoons lime juice
• ¼ cup finely chopped cilantro
• 2 teaspoon kosher salt
• Zest of 1 lime
• Coarse sea salt for sprinkling

Directions

1. In a medium heat-proof bowl, combine the shrimp, basil, mint, roughly chopped habanero pepper, salt and lime peel. Pour the boiling water into the bowl, and stir using a wooden spoon. Cover and let stand for 15 minutes. Drain the shrimp mixture in a colander. Transfer the shrimp to a cutting board and roughly chop. Discard the herbs.
2. In a medium bowl, combine the chopped shrimp, finely chopped habanero pepper, yellow bell pepper, beefsteak tomato, Hungarian wax pepper, lime juice, red wine vinegar, sugar, olive oil and 1 teaspoon of salt and stir to combine. Top with ¼ cup sliced basil and ¼ cup sliced mint.
3. Heat a medium skillet over medium-high heat. Add 2 tablespoons of olive oil and the bread slices. Reduce the heat to medium and cook until the bread is golden, about 2 minutes. Add another tablespoon of olive oil and turn the toast over. Sprinkle the top with salt and cook until the underside is golden, 1 minute longer. Remove from the pan and place each piece of toast on a plate.
4. In a small bowl, roughly mash the avocados, lime juice, cilantro and salt with a fork. Spread the avocado mash on top of the toast and top with shrimp salad. Sprinkle the lime zest and coarse sea salt over the shrimp and serve immediately.