Lucy Waverman - Shrimp Toast with Avocado Butter

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Shrimp Toast with Avocado Butter

A simple hors d'oeuvre, easy to make but complex in taste.

1/4 cup butter, softened

1 avocado, peeled

1 tablespoon lemon juice

1 teaspoon chili powder

Salt to taste

Topping:

8 ounces (250 grams) cooked shrimp, chopped

2 tablespoons lemon juice

2 tablespoons olive oil

1/2 teaspoon hot pepper sauce

Salt to taste

10 slices challah bread toasted, cut in 2-inch circles

Beat together butter, avocado, lemon juice, chili powder and salt in a bowl. In a second bowl, marinate the shrimp with lemon juice, olive oil, hot pepper sauce and salt to taste.

Spread toast with avocado butter. Pile shrimp on top. Garnish with a watercress sprig. Makes about 20 pieces.

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Here is a list of Lucy's upcoming events:

October 13: Lucy will be in Kitchener for "What's Cooking, Good Looking?" a fundraiser for the local chapter of CHW, Canada's leading Jewish women's philanthropic organization. Join Lucy for a cooking demo, book signing and foodie conversation at 6:30pm. The Museum, 10 King St. W., doors open at 6pm. Advance tickets $45; at the door $50. For more info follow @chwwhatscooking on Twitter.

September 5-11: Lucy has been invited by the Canadian Embassy in Korea to represent Canada at the C-20, an event showcasing the international culture and cuisine of the G-20 countries, held in Seoul, Korea.

November 19-23: Lucy will be in Barbados attending its first ever "Food & Wine and Rum Festival" (in partnerships with Travel + Leisure and Food & Wine magazines). Cooking demonstrations will be presented by Canada's own, Ricardo Lavirree, as well as Tom Colicchio, Marcus Samuelsson and Ming Tsai.