Flaky puff pastry topped with creamy avocado, tender shrimp, and fresh herb oil, elegant, easy, and full of flavor.

1 sheet puff pastry, thawed

12 large shrimp, peeled and deveined

2 ripe avocados

2 tbsp olive oil (plus more for cooking)

1 clove garlic, minced

1/4 tsp chili flakes

1 tbsp lemon juice

1/4 cup fresh parsley

1/4 cup fresh cilantro

1/4 cup fresh basil

Salt and pepper to taste

1 egg, beaten (for crust)

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1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Roll puff pastry slightly, score 1-inch border, and prick center with a fork.

3. Brush edges with egg wash and bake 15–18 minutes until golden. Let cool.

4. Cook shrimp with olive oil, garlic, chili flakes, salt, and pepper 2–3 minutes per side.

5. Blend parsley, cilantro, basil, lemon juice, and olive oil to make herb oil.

6. Mash avocados with lemon juice, salt, and pepper.

7. Spread avocado on cooled crust, top with shrimp, and drizzle with herb oil before serving.

Use lime instead of lemon for a citrus twist.

Add sliced cherry tomatoes for color.

Serve warm or chilled, both are delicious.