Tostada de gambas rojas argentinas con alioli de ajo negro

Black Garlic Aioli

1. Chop the black garlic cloves and put in a small bowl with the lemon juice. 
2. Allow this to sit for 5-10 minutes to soften the garlic up. 
3. Once softened, mash well with the back of a spoon until a paste is formed.
4. Fold in the mayo and season with salt and pepper. 
5. Transfer to a small piping bag and set aside.

Avocado Spread

1. Combine the avocado pulp with a small amount of lime juice, lime zest, salt and pepper to taste, and set aside.

Final Prep and Assembly

1. Poach the shrimp and shock in an ice bath. Once cooled, remove from the water and butterfly each shrimp, slicing all the way through so you are left with two identical halves. Set aside.
2. Cut the crust off the brioche and square it off. Toast at 350*F (177*C) in an oven or toaster until golden brown and crispy. 
3. Place a small dollop of the avocado mix in the center of the plate. Place the brioche on the plate, using the small dollop as a glue to hold it in place.
4. Tastefully spread the remaining avocado on one side of the brioche crouton. Next, pipe the black garlic aioli onto the brioche.
5. Shingle the shrimp on top and spoon the chili crisp on and around the toast. 
6. Garnish with a heaping mound of scallions, chili crisp, and a small splash of fresh lime juice. Serve with an additional lime wedge on the side.

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¡Compra gambas! 

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