12 shrimp, shelled and de-veined
Salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
3 tablespoons vegetable oil
1 tablespoon minced jalapeno
2 tablespoons chopped cilantro
¼ cup pistachios, toasted and roughly chopped
1 grapefruit, supremed
Picked cilantro leaves
Season the shrimp with salt and pepper. Mix the avocados, the juice of one lime, the cilantro, and jalapeños together until incorporated. Slice the baguette on a ¼-inch diagonal. Brush with olive oil and season with salt and pepper. Place the baguettes in the toaster until they are golden brown. Meanwhile, put the seasoned shrimp in a hot sauté pan with the vegetable oil and cook for 1 minute on the first side and 30 seconds on the second side. Remove the shrimp from the pan and dress with fresh lime juice from the remaining lime.
To Assemble and Serve:
Smear the avocado mixture on the toasted baguettes. Place two pieces of interlocking shrimp on the avocados. Put one segment of grapefruit and a sprinkling of pistachios on each bruschetta. Garnish with some picked cilantro leaves.