Rock Shrimp Toast

Rock Shrimp Toast

Rock Shrimp Toast
Serves 2 for lunch, or 4 as appetizers

1 clove garlic, minced
1 shallot, chopped
1 soft-boiled egg, peeled and mashed with a fork
1 teaspoon of Dijon mustard
1/2 teaspoon of Sriracha sauce
Juice of half a lemon
1/2 teaspoon Spanish smoked paprika (pimentón)
1 tablespoon of Greek yogurt
1 tablespoon of extra virgin olive oil
Salt & pepper to taste

Half pound rock shrimp
Handful of parsley minced
Handful of cilantro, minced
4 cherry tomatoes, quartered
Half stalk celery chopped
4 slices of buttered whole wheat toast

In a mixing bowl, mix together the first 10 ingredients.

Steam the rock shrimp until opaque.  Add to the mixing bowl with the dressing.  Add tomatoes, herbs and celery and spoon onto the buttered toast.