Date Nights for One with Executive Chef Matt Jordan

Avocado toast is craveable as it is. Let’s take it to the next level with marinated shrimp and crispy cucumbers. The secret is great bread – caramelize it in tons of extra-virgin olive oil. That’s what gives it a beautiful flavor.

The fresh lemon zest gives a zippy punch, and the tender shrimp turn this from snack to entrée. You’re going to need a fork and knife for this avocado toast!

Chef Matt’s Marinated Shrimp and Avocado Toast


  • 3 thick slices of sourdough bread 
  • 12 large shrimp, peeled and deveined 
  • 1 clove garlic, peeled and minced
  • 2 lemons, zested and juiced (separated)
  • 2 Tablespoons curly leaf parsley, minced 
  • 2 avocados, medium diced 
  • 1/2 red onion, peeled and thinly sliced 
  • 1 English cucumber, medium diced 
  • 2 Tablespoons fresh dill, chopped 
  • Extra virgin olive oil as needed 
  • Kosher salt 
  • Freshly cracked black pepper 


  1. Marinate the shrimp in the garlic, one lemon’s juice and zest, parsley, and 2 tablespoons of extra virgin olive oil for 20-minutes.
  2. Season with salt and pepper. 
  3. While the shrimp is marinating, coat the bottom of a large cast-iron skillet in extra-virgin olive oil.
  4. Cook the slices of sourdough bread over medium heat for 1 to 2 minutes on each side until golden brown. Remove from the heat and set aside.
  5. Add the shrimp to the pan, and immediately turn off the heat.
  6. Cook the shrimp for 1 to 2 minutes until cooked through. The shrimp will look slightly pink and curled when they are finished cooking.
  7. Remove from the heat and place in the fridge to cool down.
  8. For the salad portion, marinate the red onion and cucumber with the dill and other lemon’s juice and zest. Plus add 2 tablespoons of extra virgin olive oil.
  9. Let’s sit at room temperature for 20 minutes. Season with salt and pepper. 
  10. Compose the dish by slicing avocados finely and then fanning across the slices of toasted sourdough bread. Season the avocados with salt and pepper.
  11. Top with the shrimp and the marinated salad. Garnish with dill sprigs.


More About Matthew Jordan:
Matthew Jordan is an Executive Chef and 7-Time Food Network Competition Show Veteran – winner of Comeback Kitchen Season 2 and Cutthroat Kitchen.  He was voted “Most Influential in the Valley Food” by Arizona Foothills Magazine 2017, 2021.  Jordan is a Television Host and On-Air Personality as seen on The List TV Show, Young Hollywood, NBC, ABC, and FOX.  He is a Karate Black Belt and Triathlete.  Jordan is a graduate of The Culinary Institute of America, Hyde Park, NY.  Find him online at:

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