California Avocado season has ended.

Mini California Avocado Shrimp Clubs

Total time:


Prep time:


Cook time:


Mini California Avocado Shrimp Clubs


Developed as part of the 2012 California Avocado Week at Downtown Disney District (Anaheim, CA)


Serves: 12

2 Fresh California Avocado
1/4 cup Heavy Cream
1 tsp. lemon juice
2 Serrano Peppers
1/2 Baguette
2 oz. olive oil
63/1000 tsp. kosher salt
63/1000 tsp. black pepper
6 Shrimp (Poached)
1 Roma Tomato (Sliced)
2 Strips of Bacon

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


De-seed Serrano pepper and finely dice. Peel and de-seed avocados and place in a blender or food processor with Serrano pepper, hevy cream, and lemon juice and blend until smooth and well incorporated. Slice baguette in ¼” slices and brush with olive oil, season with salt and pepper, then grill until lightly toasted. Spread baguette slices with a light layer of avocado mousse, top with roma tomato slice, poached shrimp, a dollop of avocado mousse, and bacon slice.

Nutrition information per serving

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

Recipe courtesy of Chef Thomas Keaveny – ESPN Zone


(2 Ratings)