Avocado Toasts with Charred Tomatoes, Garlic Shrimp and Fried Eggs

• 1 whole Ripe Avocado
• 1- 1/2 teaspoon Fresh Lemon Juice
• 1/4 teaspoons Crushed Red Pepper
• 1 pinch Kosher Salt, Plus More To Taste
• 3 whole Cocktail Tomatoes, Halved
• 1 pinch Fresh Ground Black Pepper
• 2 whole Large Eggs
• 2 slices Rustic Bread (I Prefer A Good Seeded Loaf)
• 2 Tablespoons Shaved Parmesan Cheese For Serving (optional)
• Olive Oil, As Needed For The Bread, Eggs And Tomatoes (just A Drizzle)
• 1/2 pounds Uncooked Wild Shrimp, Peeled And Deveined
• 1 Tablespoon Olive Oil
• 2 cloves Garlic, Minced
• 1/2 whole Lemon, Juiced
• 1 teaspoon Finely Chopped Parsley
• Salt And Pepper, to taste

1. Cut the avocado in half lengthwise.
2. Remove and the pit and discard it.
3. Scoop the avocado from its skin and place the flesh in a small bowl.
4. Mash the avocado with the lemon juice and crushed red pepper flakes.
5. Season with salt to taste.
6. Press plastic wrap to the surface of your avocado to keep it from browning, and briefly set aside.
7. Moving on to the tomatoes!
8. Brush the cut side of the tomatoes with a little olive oil and season with salt and pepper.
9. Heat a medium pan/skillet over medium-high heat.
10. When hot, add the tomatoes into the pan cut side down and let them cook undisturbed (seriously, please dont move them or they wont get that awesome char) for 4-5 minutes until charred.
11. Remove them from the pan to a plate and cover with foil to keep warm.
12. Pat shrimp dry with a paper towel and season with salt and pepper.
13. Heat the olive oil in a large saucepan.
14. When hot, add the shrimp and cook for two minutes on the first side.
15. Add the garlic to the pan and flip the shrimp.
16. Cook for 2 minutes more until the shrimp have turned pink and opaque.
17. (Be careful not to burn the garlic!)
18. Remove the shrimp from the pan and place them in a bowl.
19. Keep the pan on the heat and add the lemon juice.
20. Cook for about 15 seconds, scraping up the garlic and any browned bits from the bottom of the pan.
21. Pour the juice over the shrimp.
22. Add the chopped parsley and toss to coat.
23. Now its time to fry the eggs.
24. Heat a medium pan over medium heat (you can just wipe out the one from the tomatoes).
25. Add a little olive oil or butter to the pan if its not non-stick.
26. Add the eggs to the pan and cook for about 3 minutes until the whites are just set and the yolks are still runny.
27. While the eggs are cooking grill or toast your bread using your preferred method.
28. I like to brush the bread with a little olive oil and throw it in a grill pan for a minute or two on each side until fancy grill marks appear.
29. Lets assemble these bad boys.
30. Spread half of the avocado mixture on one side of each piece of toast in an even layer.
31. Top each with 3 charred tomatoes.
32. Throw that garlic shrimp on there, and top each loaded toast with a fried egg.
33. Sprinkle some shaved Parmesan on there if youre into that.
34. Get after it!

avocado, lemon juice, red pepper, kosher salt, cocktail tomatoes, fresh ground black pepper, eggs, bread, olive oil, shrimp, olive oil, garlic, lemon, parsley, salt

Taken from tastykitchen.com/recipes/main-courses/avocado-toasts-with-charred-tomatoes-garlic-shrimp-and-fried-eggs/ (may not work)