Smoky Shrimp and Charred Corn Open Toasts

Steps

1. Prep first: thaw the frozen corn kernels and pat them dry, slice the red onion, dice the red bell pepper, mince the garlic, slice the avocado, crumble the queso fresco and chop the cilantro.
2. Quick-pickle the onion: toss the red onion with half of the lime juice and a pinch of the salt; set aside while you cook.
3. Season the shrimp: in a bowl, toss the shrimp with the smoked paprika, cumin, chili powder, garlic and half of the remaining salt.
4. Toast the bread: brush the whole-wheat bread slices with one third of the olive oil and toast in a large skillet over medium heat, 2 minutes per side, until golden and crisp. Transfer to a board.
5. Char the vegetables: raise the heat to medium-high, add another third of the olive oil, then the corn kernels and red bell pepper with the last of the salt. Cook without stirring for 2 minutes, then stir and cook 3 minutes more until spotted brown. Move the corn and pepper to a bowl.
6. Sear the shrimp: add the final third of the olive oil to the skillet, then the seasoned shrimp in one layer. Cook 1 to 2 minutes per side until pink and opaque (145°F/63°C). Off the heat, drizzle the shrimp with the remaining half of the lime juice.
7. Build the toasts: lay the avocado slices on the toasted bread, spoon on the charred corn and bell pepper, and top with the shrimp.
8. Finish with the pickled red onion, queso fresco and cilantro, and serve 2 toasts per person right away.