One of my favorite appetizers to make is pickled shrimp. I typically serve them from a shallow glass jar with toothpicks but decided to turn them into a one-bite canapé by serving them atop toast rounds with mashed avocado. They're a great combination of flavors and textures, with the creamy avocado providing the perfect base for the citrusy-pickled shrimp. My pickled shrimp recipe is a mish-mash of favorite elements from Robert Stehling of the fabulous Hominy Grill in Charleston, SC and The Lee Brothers, plus my own additions. I’ve tinkered a lot with it over time, finding a base of equal parts lemon, orange and grapefruit juice to be my favorite. I prefer to omit vinegar and sugar from the mix to let the bright citrus flavors shine. <br /> <br /> <br />

Share: