Shrimp Toast with California Avocado Cream and Tropical Sambal

Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 1–2 minutes. Working in batches to avoid crowding, fry the diagonal baguette slices for 1–2 minutes per side until golden brown and crispy, then transfer to a paper towel-lined plate.

While the toast cools slightly, prepare the grilled shrimp by ensuring each is cooked through and warm.

Spread approximately 1 tablespoon of California avocado cream evenly across each warm baguette slice.

Top each avocado cream–covered toast with one grilled shrimp, positioning it so the curve of the shrimp sits naturally on the cream.

Spoon 1–2 teaspoons of tropical sambal over each shrimp, distributing it across the top to ensure balance of flavors.

Arrange the finished shrimp toasts on a serving platter and serve immediately while the toast is still crispy.