Flatbread with Shrimp, Grilled Red Pepper, Arugula and Avocado
• 1 naan flatbread
- 60 ml Alfredo sauce
- 1 grilled red pepper, sliced into strips
- 15 ml olive oil
- 5 raw shrimp, peeled
- 1 Avocado from Mexico, quartered
- A few arugula leaves
- Fleur de sel and fresh pepper to taste
Brush the bread with Alfredo sauce.
In a skillet over high heat, sauté the shrimp in the olive oil and arrange on the bread.
Add the red pepper slices.
Bake in a 300˚F oven for 5 minutes.
Add the avocado pieces and arugula leaves. Season and drizzle a little olive oil over top.
Tip: Garnish with grated cheese and top off your presentation with a few slices of smoked salmon.
- ⅔ cup sugar
- 2 x 250g packages cream cheese
- 1 ripe avocado from Mexico
- 1 tablespoon lime juice
- 1 gelatin leaf soaked in cold water
- 1 cup Graham cracker crumbs
- 1 tablespoon sugar
- 45 ml unsalted butter, melted
Mix together all of the crust ingredients. Divide the mixture into the glass jars and press down firmly. Place the jars in the refrigerator while you prepare the other ingredients.
In a food processor, blend the sugar, cream cheese and avocado into a smooth purée. Warm the lime juice in the microwave. Add the gelatin leaf and mix well. Whip into the avocado mixture and pour into the glass jars. Chill in the refrigerator for at least 2 hours.
Tip: This cake keeps very well in the freezer. It can be made in advance and thawed in the refrigerator prior to serving.