Grilled Shrimp and California Avocado Open-Faced Sandwich

Ingredients

• 12 large shrimp (approximately 3/4 lbs.), cleaned and deveined
• 3 Tbsp. Spicy Marinade (see make-ahead recipe below)
• 4 slices crusty whole wheat bread, 1/2” thick
• 2 Tbsp. olive oil
• 1 clove garlic, peeled
• 2 ripe, Fresh California Avocados, peeled, seeded and diced
• 2 cups loosely packed arugula leaves, cleaned
• 1/2 cup Heirloom Tomato Vinaigrette (see make-ahead recipe below)
• As needed Salt, to taste
• As needed Black pepper, to taste
• Spicy Marinade
• 1/4 cup Extra virgin olive oil
• 2 cloves garlic, finely minced
• 2 tsp. Paprika
• 1/2 tsp. cayenne pepper
• 1 tsp. dried oregano, crumbled
• 1 tsp. dried thyme
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• Heirloom Tomato Vinaigrette
• 2 heirloom tomatoes
• 2/5 cup Extra virgin olive oil
• 1 Tbsp. Dijon mustard
• 2 Tbsp. sweetened rice wine vinegar
• 3 Tbsp. slivered scallions, bias cut
• 1 Tbsp. cilantro, finely chopped