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

Ingredients

• 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

Method

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.