Shrimp and Egg Pintxos with Avocado Cream

Method 7 steps

1. 01

   Boil the eggs for 10 minutes, then chill in ice water. Heat the oven to 400 F, brush the baguette slices with 1 tbsp olive oil and toast 6 to 7 minutes until crisp.

2. 02

   Peel the eggs. Cut 6 of them into 24 neat slices using the centers, then finely chop the ends with the remaining 2 eggs, mixing with the mayonnaise and a pinch of salt.

3. 03

   Blend the avocados, lime juice, cream cheese and a pinch of salt until very smooth, then transfer to a piping bag fitted with a star tip.

4. 04

   Toss the shrimp with garlic, paprika, salt and the remaining oil. Sear in a hot skillet over medium-high heat for 1 to 2 minutes per side until pink and curled, then cool.

5. 05

   Spread egg salad on each toast and top with an egg slice.

6. 06

   Pipe a swirl of avocado cream onto each egg slice.

7. 07

   Thread a shrimp onto each skewer and push it down through the stack to hold everything together. Serve within an hour.

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