Shrimp and avocado canapés

1. Prepare the guacamole, cover and set aside.
2. Cut each slice of toast into four equal croutons. 
3. In a saucepan, add salt and lemon juice to water and bring to a boil. Poach the shrimp for 5 minutes.
4. Peel and butterfly shrimp. (If using Northern shrimp, poach for 1 minute, then drain.)
5. Spread each crouton with guacamole - place one shrimp in the centre, or top each crouton with 4 small shrimp.
6. Garnish with one caper and a sprig of coriander.
7. Serve.

Tip:

The avocado is the key element to making successful guacamole. Choose very ripe avocados, even if it means having to discard some of the spoiled parts.