One of my absolute favorite combinations is that of fresh shrimp and perfectly ripe avocados, and this recipe of marinated shrimp, creamy avocado, and crispy sourdough hits the spot time and again.

Even though I'm a fan of trying new ingredients, these hot pepper were a bit intimidating.  I didn't have cooking with most of them, so taste testing was interesting to say the least.  I ended up sticking with what I know best -- keeping things simple and incorporating fresh seafood.

These open-faced sandwiches are the perfect marriage of spicy and zesty.  Great served with a side salad and a great alternative to the usual tea sandwiches.

Spicy Shrimp and Avocado Tartine Serves 4. Total time: 20-30 minutes.

1/2 lb. of raw shrimp, cooked and peeled 5 grape tomatoes (heirloom if possible), cut into slices 1-2 hot peppers (I used 1 Anaheim pepper and 1 cherry pepper), finely chopped 1 small shallot, finely chopped Juice of 1 lime 1 avocado, pitted 4 slices of sourdough salt and pepper, to taste chili pepper flakes, optional

INSTRUCTIONS.  Slice shrimp down the center across their length.  In a medium bowl, combine tomatoes, hot peppers, shallot, half of lime juice, shrimp, and a pinch of salt.  Seal and refrigerate for 7-10 minutes.  In a separate bowl, mash avocados with a pinch of salt and remaining lime juice. Set aside.

Slightly toast sourdough slices.  Spread mashed avocados on sourdough, top with shrimp mixture, and an optional topping of  sliced hot peppers or chili flakes.  Serve immediately.