In a plastic sandwich bag, place the jumbo shrimp, Spectrum® Organic Virgin Coconut Oil, half of the minced garlic, and salt & pepper. Allow to marinate for 30 minutes.
Brush the slice of bread with Spectrum® Organic Extra Virgin Mediterranean Olive Oil. Sprinkle on a pinch of Aleppo pepper.
Over medium heat, toast bread in a pan for 45 seconds on each side until lightly browned. Remove from heat and set off to the side until ready for plating.
In the same pan over medium heat, add 2 tbsp Spectrum® Organic Extra Virgin Olive Oil Unrefined. Add cherry tomatoes, garlic, and poblano pepper and let heat for two minutes until the tomatoes blister.
Remove from heat and allow to cool slightly.
Once cool enough to touch, split mixture into two even portions.
Roughly chop one portion of the blistered tomatoes, garlic, and poblano. In a large bowl, mix together with the mashed avocado and Spectrum® Avocado Oil
In a grill pan over medium high heat, sear the marinated shrimp until cooked through (about 2-3 minutes per side).
Remove from heat and squeeze lemon juice over shrimp.
In a large non-stick pan, heat additional 2 tbsp Spectrum® Organic Extra Virgin Olive Oil
Crack eggs into pan. Let set and then flip once to fry over-easy. Remove from heat.
On toasted dark bread, spoon a healthy dollop of avocado mixture and spread evenly to coat.
Place one grilled shrimp on top of mixture.
Add fried egg.
Garnish with reserved blistered tomatoes.
Drizzle on Spectrum® Avocado Oil and add salt and pepper to taste.
Yield: Serves 4
4 slices dark bread (i.e. rye bread)
4 jumbo shrimp, tail-on
2 ripe avocados, mashed
1 tbsp Spectrum® Avocado Oil
2 cloves garlic, minced
4 tbsp Spectrum® Organic Virgin Coconut Oil , melted and cooled to room temperature