Cuban Shrimp Bruschetta

Prep Time 10 minutes
Total Time 10 minutes
Author Eva Kosmas Flores


  • 1 Pound of Large Shrimp
  • 2 Avocados cut into 1-inch cubes
  • 2 Limes
  • 1 Baguette cut into 1/2 inch thick slices
  • 1/4 Cup Fresh Cilantro chopped
  • 1/4 Cup Olive Oil
  • 1 Tablespoon Butter
  • 1 and 1/2 Teaspoons McCormick Cuban Seasoning
  • 1/4 Teaspoon Salt


  1. Preheat the oven to 400 degrees. Lay the baguette slices flat on a pan and brush them with the olive oil. Toast in the oven for 5 to 10 minutes until desired crispiness is reached. Remove and set aside.
  2. Toss the avocados with the fresh cilantro, salt, and the juice from 1 of the limes. Set aside.
  3. In a large bowl, toss the shrimp with the cuban seasoning and the juice from the remaining lime. Heat the butter in a frying pan and cook the shrimp until pink, or if you are using pre-cooked shrimp, cook until hot and lightly seared on the sides. Remove the pan from heat and set it aside.
  4. To assemble, place 1 tablespoon of the avocado mixture on each baguette crisp and then place a shrimp on top. Continue until you have used all of your shrimp. Serve immediately.