Nautilus Cabana Club’s beloved Rosé Brunch is on pause for now, but you can recreate one of our favorite dishes, Avocado Shrimp Toast, at home for Mom.

* 1 loaf of Multigrain bread — (cut into 1/2-inch slices)
For the Shrimp:
* 2 tbsp olive oil
* 1 lb. shrimp — (deveined, tail on)
* 2 tbsp olive oil
* 1/2 tsp salt — (or more if needed)
* 1/2 tsp black pepper
* 1/2 tsp paprika
* 1/8 tsp cayenne pepper
* juice from 1/2 lemon
For the Avocado Spread:
* 2 large ripe avocados — mashed
* juice from 1 lime
* salt and pepper to taste

1. Toast Multigrain slices for (5-7) minutes, until golden. Take out of the oven and drizzle with just a little olive oil.
2. Season shrimp with salt, pepper, paprika, cayenne and garlic powder. Heat olive oil in a skillet over medium heat. Cook shrimp for 1-2 minutes per side, until pink. Transfer to a serving plate and squeeze juice from 1/2 lemon over shrimp.
3. In a bowl mash avocado and season with salt, pepper and lime juice. Spread mashed avocado over baked bread and then top each piece with shrimp.