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1
Blanch the julienned carrot in rapidly boiling salted water for about 30 seconds, or until the color is set, but the carrot is still very crip.
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2
Drain well and cool under cold running water.
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3
Pat dry.
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4
Combine carrot, onion, lemon juice, brown sugar, ginger and cayenne in a small bowl and toss to mix.
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5
Season with salt and additional cayenne, if desired.
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6
Set aside.
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7
Halve avocado, remove pit and scoop the flesh into a small bowl.
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8
Mash, then add the lime juice and salt to taste; stir to combine.
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9
Lay the toast on a plate.
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10
Spread with the mashed avocado, then lightly mound some sprouts over the avocado and sprinkle with the carrot salad.
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11
Arrange the shrimp over the salad.
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12
*Cook the shrimp anyway you like but this is great with hot off the grill (indoor or outdoor) shrimp!
