INGREDIENTS

• 2 slices of sourdough bread
• 1 pack of marina del rey shrimp meat
• Olive oil
• 1 avocado sliced
• 1 Lebanese cucumber cubed
• 6 cherry tomatoes cut in half
• Lime juice
• Aleppo chili
• Sprouts for garnish

PREPARATION

1. In a pan grill the bread with some olive oil
2. Season the shrimps with salt and Aleppo chili
3. Cook in a hot pan for 4-5 min with olive oil add half lime juice to the pan and transfer to a bowl
4. Add the cherry tomatoes and the cucumber to the shrimps and mix
5. Slice the avocado and add on top of the bread add the shrimp mixture finish with the lime juice and zest garnish with the sprouts