A great little appetizer that serves up shrimp in a unique way. Crunchy toasts, sticky sauce and creamy avocado come together for a magical couple of bites.
- ½ pound onions, sliced thin
- ½ pound bacon
- 1 tablespoon salt
- 1 teaspoon pepper
- ¼ cup brown sugar
- ¼ cup water
- 2 cloves garlic, minced
- ¼ cup Rufus Teague Touch O’ Heat BBQ Sauce - for jam
- 1 pound shrimp
- 1 green onion, minced
- ½ cup Rufus Teague Touch O’ Heat BBQ Sauce - for basting
- 1 avocado sliced thin
- 15-20 mini- toasts
- More green onion thinly sliced
- Cut the bacon into 1/2 in pieces. Add to a slightly warmed pot on medium high heat. Render for about 10 minutes. Take out the bacon with a slotted spoon and set on a paper towel to remove and excess oil.
- Remove all but 1 tablespoon of bacon fat from the pot and add garlic cloves along with the onions. Add salt. Allow them to sweat for 5 minutes, stirring constantly.
- Once the onions and garlic have become translucent, add brown sugar. Allow the mixture to caramelize for about 15 minutes. Remember to constantly stir the onions so they can achieve uniform caramelization.
- Add the pepper, Rufus Teague Touch O' Heat BBQ Sauce, water, and the reserved bacon. Cook for 30 minutes while stirring occasionally. You want to get a very thick, jam like consistency.
- While the jam is cooking, start on your shrimp. Add the shrimp to a preheated skillet with a teaspoon of olive oil. Cook for a minute. Add the green onion. Cook for 3 minutes until the shrimp are fully cooked in the center. Brush on your BBQ sauce.
- Once the shrimp and bacon jam are finished, start to assemble your crostini.
- Add about a teaspoon of your bacon jam to the toast. Add a slice of avocado, a BBQ glazed shrimp, and garnish with a cilantro leaf and more green onion.
- Reserve the leftover bacon jam in a jar and refrigerate for up to a week.
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