The fish monger at the farmers market had the most beautiful tiny bay shrimp this week – and with all the heat I figured they would be perfect. This is a simple salad served open face on a piece is toasted multigrain bread with a little mashed avocado and fresh tomato – yum!
8 oz bay shrimp, cooked
1 avocado, mashed
2 – 3 TBSP mayo
3 green onions, sliced thin
1/8 tsp old bay seasoning
Dash of smoked paprika
1 TBSP parley, minced
2 slices multigrain bread, toasted
1 tomato, sliced thin
Combine shrimp, mayo, old bay, onion, paprika and parley in a small bowl.
Spread avocado on the toasted bread. Top with shrimp and tomato.