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This CBD-infused shrimp avocado toast is ideal for Valentine’s Day.

Stories Leandra Romero
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They say the way to someone’s heart is through their stomach. If that’s the case, Chef Jeshua Garza’s CBD-infused shrimp avocado toast is the perfect meal to melt hearts this Valentine’s Day. The combination of the spicy citrus arbol marinade dripping off the shrimp onto a charred smoky sweet corn and salty queso will have mouths watering and taste buds working overtime.

INGREDIENTS

For the marinade

  • 1 cup pure olive oil
  • 2 tablespoons unflavored CBD oil
  • 4 cloves garlic, chopped
  • 2 arbol chilies (or 1 tablespoon crushed red chili flakes)
  • 2 limes, zest and juice
  • 2 lemons, zest
  • 1 grapefruit, zest (reserve juice)

For the toast

  • 1 pound shrimp
  • 2-3 tablespoons olive oil, divided
  • 1 ear yellow corn
  • 1 loaf artisan sourdough
  • 2 small Hass avocados
  • 1 package queso fresco
  • 1 bunch cilantro
  • salt and pepper
INSTRUCTIONS
  • In a saucepan, heat the oils and add all marinade ingredients.
  • Cook 5 minutes on low to fuse flavors. Let cool.
  • Toss shrimp and marinade in a large Ziploc bag. Set in refrigerator to marinade, the longer the better.
  • Coat corn in olive oil, salt, and pepper. Grill until it has a nice char on it. Cut the corn kernels off the cob.
  • While the grill is still on, cut artisan loaf in ¾ inch slices, rub olive oil on both sides, and season with salt and pepper. Grill both sides until golden brown.
  • Heat a sauté pan and sear shrimp for about 1 minute per side.
  • Pour grapefruit juice over shrimp to deglaze pan.
  • Slice avocado and place it on toast.
  • Use a fork to smash the avocado. Season with lime juice, salt, and pepper.
  • Add five shrimp to the toast.
  • Top with corn and queso fresco. Garnish with cilantro leaves.

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