Toast meets quick shrimp and the bold lime avocado sauce from the jar, piled high and ready in minutes. This shelf holds dinner for two with nothing but shrimp to buy and the fridge staples that finish it.

Serves 2. 15 minutes, 12 at the stove.

About 320 calories a serving, 11 g protein, 34 g carbohydrate, 16 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon butter in a skillet over high heat. When it foams, add half a pound of large shrimp and cook, stirring often, until they turn opaque and just firm, about three minutes; season with salt and pepper. While they cook, toast 4 slices of bread until golden.3 min
2. Arrange the toast on two plates. Spread each slice with 2 tablespoons of the avocado lime sauce and top with the warm shrimp, dividing them evenly.
3. Serve at once with the remaining sauce on the side for dipping.

Note Swap shrimp for thin chicken breast cut into strips and cooked the same way. Leftovers keep two days covered; reheat shrimp gently. Serve with a bright green salad and a cold drink to cut the richness of the sauce.