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Shrimp Toast with California Avocado Cream and Tropical Sambal

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TROPICAL SAMBAL Combine 2 cups diced mango, 1 cup diced kiwi, 1/2 cup diced Onion, 2 tablespoons finely chopped red Fresno chile, 1/2 cup molasses, 1/2 cup white wine vinegar, 1/4 cup sauce or soy sauce, 2 tablespoons sesame oil, 2 tablespoons finely chopped lemon grass, 2 tablespoons finely chopped ginger root, 2 tablespoons finely chopped garlic, and 1/2 teaspoon salt. Simmer ingredients until almost all liquid evaporates, about 10 minutes. Reserve. Yield: 1-1/2 cups. METHOD Fry baguette slices in hot oil until brown; drain well. Reserve. Per ORDER

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TROPICAL SAMBAL Combine 2 cups diced mango, 1 cup diced kiwi, 1/2 cup diced Onion, 2 tablespoons finely chopped red Fresno chile, 1/2 cup molasses, 1/2 cup white wine vinegar, 1/4 cup sauce or soy sauce, 2 tablespoons sesame oil, 2 tablespoons finely chopped lemon grass, 2 tablespoons finely chopped ginger root, 2 tablespoons finely chopped garlic, and 1/2 teaspoon salt. Simmer ingredients until almost all liquid evaporates, about 10 minutes. Reserve. Yield: 1-1/2 cups. Puree 2 California avocados (1 pound), 1/2 cup sour cream, 3 tablespoons whipping cream, 2 tablespoons finely chopped cilantro, 2 tablespoons lime juice, 1/4 teaspoon chopped garlic, and 1/4 teaspoon salt. Reserve. Yield: 2-1/4 cups. METHOD Fry baguette slices in hot oil until brown; drain well. Reserve. Per ORDER Spread 1 tablespoon California avocado cream onto toast. Top each toast with 1 Shrimp. Garnish with 2 tablespoons Tropical Sambal