Shrimp Toast with Avocado Cream and Topical Sambal

Description
Yield: 36 toast, 2¼ cups of Avocado cream and 1½ cups of Tropical sambal

Ingredients

 * 36 baguette slices (cut on diagonal)
 * vegetable oil - as needed
 * avocado cream - recipe follows
 * 36 grilled shrimp, large (21 to 33 count)
 * tropical sambal - recipe follows

Avocado cream

 * 2 California avocados (1 pound)
 * ½ cup sour cream
 * 3 tablespoons whipping cream
 * 2 tablespoons finely chopped cilantro
 * 2 tablespoons lime juice
 * ¼ teaspoon chopped garlic
 * ¼ teaspoon salt

Tropical sambal

 * 2 cups diced mango
 * 1 cup diced kiwi
 * ½ cup diced onion
 * 2 tablespoons finely chopped red Fresno chile
 * ½ cup molasses
 * ½ cup white wine vinegar
 * ¼ cup fish sauce or soy sauce
 * 2 tablespoons sesame oil
 * 2 teaspoons finely chopped lemon grass
 * 2 teaspoons finely chopped ginger root
 * 2 teaspoons finely chopped garlic
 * ½ teaspoon salt

Directions

 * 1) Fry baguette slices in hot oil until brown; drain well.
 * 2) Reserve.

Per order

 * 1) Spread 1 tablespoon avocado cream onto each of 3 baguette toasts.
 * 2) Top each toast with 1 shrimp.
 * 3) Garnish with 2 tablespoons tropical sambal.

Avocado cream

 * 1) Purée  avocados, sour cream, whipping cream, cilantro, lime juice, garlic and salt.
 * 2) Reserve.

Tropical sambal

 * 1) Combine diced mango, kiwi, onion, Fresno chile, molasses,white wine vinegar, fish sauce or soy sauce, sesame oil, lemon grass, ginger root, garlic and salt.
 * 2) Simmer all ingredients until almost all liquid evaporates, about 10 minutes.
 * 3) Reserve.