Bruschetta with shrimp and avocado mousse

Make avocado mousse: peel one fruit, cut into cubes, mix with garlic, shallots (leave a few strips for garnish), olive oil, sugar syrup, and lemon juice. Blend in a blender and strain through a fine sieve. Season with salt and pepper to taste. The mousse will yield more than needed for two servings - leftovers can be used later.

Make soy caramel: mix soy sauce with sugar, heat on medium until boiling, then add lime juice, hold for another minute, and remove from heat.

Dice the tomatoes and avocado, add chopped cilantro, dress with olive oil, and season with salt and pepper to taste.

Toast the bread on a dry skillet on both sides, and spread with about 60 grams of avocado mousse.

In the same pan, sauté the shrimp for thirty seconds.

Place vegetables and shrimp on the bread, drizzle with caramel, and garnish with radish, onion, and cilantro.