Shrimp Bruschetta With Guacamole

Ingredients

• 2 large avocados 
• 16 oz bread baguette french
• 1 sprigs garnish: 12 cilantro fresh
• 0.3 cup olive oil extra virgin 
• 0.5 cup cilantro leaves fresh chopped
• 1  garlic clove finely chopped
• 2  garlic cloves finely chopped
• 0.3 teaspoon mccormick gourmet collection ground cumin 
• 2 teaspoons juice of lime fresh
• 0.8 cup manchego cheese freshly grated
• 0.3 cup salsa 
• 0.5 teaspoon salt 
• 1 tablespoon shallots diced
• 24 large american shrimp wild fresh uncooked unpeeled

Equipment

• bowl
• frying pan
• baking sheet
• oven

Directions

1. If frozen, thaw shrimp according to package directions. Peel shrimp, and, if desired, devein. Set aside.
2. Cut bread diagonally into 12 (1/2-inch-thick) slices, discarding ends. Coat both sides with cooking spray, and place on a baking sheet.
3. Bake at 375 for 5 to 6 minutes or until edges are crisp. Reserve bread on pan.
4. Peel and coarsely chop avocados, and place in a medium bowl.
5. Add lime juice and next 6 ingredients, and gently combine, being careful to retain small avocado chunks. (Do not mash.) Chill until ready to serve.
6. Saut garlic in hot oil in a medium skillet over medium heat 1 minute.
7. Add shrimp, in batches, and cook 2 minutes on each side or just until shrimp turn pink. (Shrimp should be slightly undercooked.)
8. Remove from pan, and place 2 shrimp on top of each baguette slice on baking sheet. Top each with 1 Tbsp. Manchego cheese.
9. Broil 5 inches from heat 1 to 2 minutes or until cheese melts.
10. Remove from oven, and top each with 1 to 2 Tbsp. avocado mixture.
11. Garnish, if desired.
12. Serve immediately.