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["To make pickled shrimp:
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To a large pot of water, add Old Bay seasoning. (I find a ratio of 2 T Old Bay to 1/2 gallon of water works well.) Cover and bring to a boil. Add the shrimp and cook for about 1 minute. The shrimp will be pinkish-orange and will start to curl. Drain shrimp and lay in a single layer on a sheet pan or plate until they cool to room temperature. The shrimp won't be fully cooked at this point, which is fine, because they'll continue to cook in the marinade.
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In a bowl or sealable plastic bag, combine citrus juices and orange zest, shallot, garlic, bay leaf, fennel seed, olive oil, 1 teaspoon of kosher salt and 1/4 teaspoon of cayenne (or more to taste). Add the shrimp and seal; refrigerate six hours or overnight. (The pickled shrimp should be consumed within about 24 hours from the time they're refrigerated or otherwise they'll turn mushy.)", "To make toast rounds:
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Preheat the oven to 375 degrees F. Using a 1.5"" or 2"" biscuit or cookie cutter, cut out four rounds from each slice of bread. Alternatively, you can cut bite-sized squares or triangles from each slice. Transfer the rounds to a baking sheet and lightly brush each one with olive oil. Toast for about 7 to 10 minutes, or until they're slightly crisp and golden.", "To assemble canapes:
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Remove the shrimp from its marinade. In a small bowl, mash the avocados with a pinch of sea salt and cayenne pepper, and a splash of lemon juice. Spread the mashed avocado on the toast rounds, top each with one pickled shrimp, garnish with chopped chives (if using) and serve immediately."]
