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Spicy Guacamole Shrimp Melts

  • 1 14-inch loaf Italian or French bread
  • 3/4 to 1 lb. medium-sized uncooked shrimp, shells removed and cleaned
  • 3/4 c. prepared salsa*
  • 2 c. prepared guacamole*
  • 6 slices Monterey Jack or Provolone cheese
  • 4 slices bacon, cooked and crumbled
  • 2 T. softened butter or margarine
  • olive oil
  1. Cut bread loaf in half lengthwise. Spread the cut side of each half with approximately 1 tablespoon of the butter. Place bread halves on a foil-lined broiler pan or baking sheet; place under preheated broiler until the butter is melted and the bread is just beginning to get some very lightly browned areas, approximately 2 to 3 minutes depending on your broiler.
  2. Preheat a small drizzle of olive oil in a saute pan over medium-high heat. Add shrimp and salsa; saute until the shrimp are cooked through, approximately 4 minutes.
  3. Spread the guacamole evenly over the broiled bread halves and then spoon the shrimp and salsa mixture evenly over the guacamole. Top each bread half with three of the cheese slices. Broil for about 2 minutes or until the cheese is melted and bubbly. Remove from the oven and sprinkle with crumbled bacon.
  4. Cut each bread half into three (or more) pieces and serve.
- * For the salsa, I used Concord Foods Mild Salsa Mix plus the 4 plum tomatoes and 1/4 cup diced red onion used to prepare it.  You could also use bottled salsa.  For the guacamole, I used Concord Foods Authentic Guacamole Mix plus the 2 avocados used to prepare it.  You could also use purchased fully-prepared guacamole or make your own, using 2 avocados to yield about 2 cups.
- This is a very flexible recipe ... change it up to suit your personal tastes!
- Broiling the bread with butter prior to layering on the guacamole and shrimp/salsa mixture is optional, but we like the texture it provides.
Store leftovers wrapped up in the refrigerator.  Pop them back under the broiler briefly to warm them back up, or we enjoy them just fine cold.


Source:  The Kitchen is My Playground