House of Q – Berezan Shrimp with Grilled Avocado on Toast

 In Recipes

We absolutely love to partner up with local chefs and this morning, we were lucky enough to be featured by House of Q’s Brian Misko on Global News.

Brian Misko is a celebrity BBQ chef in his own right. Through House of Q, Mr. Misko launched his award winning line of BBQ sauces, spices and rubs in 2007 and life hasn’t slowed down. Each and every year, there are new additions to the menu line, and they never disappoint. House of Q’s line of premium products and Berezan Shrimp can be found simultaneously at most of the same retailers.

Today’s feature, Berezan Shrimp with Grilled Avocado on Toast, was such a fan favourite that our website actually crashed! But need not worry, we quickly had it back up and running and we’re answering your questions and filling your orders in no time at all.

To find out more information on Brian Misko and House of Q, please visit:

Purchase House of Q sauces, spices and rubs online:

Brian Misko’s Berezan Shrimp Grilled Avocado on Toast Recipe

Berezan Shrimp with Grilled Avocado on Toast

Prepare your grill for medium heat direct grilling.  

In a bowl, toss the shrimp with olive oil and lime juice.  Sprinkle with seasoning such as Peppered Bovine or Gusto D’Italia Seasoning.  Let stand for 20-30 minutes.

In a separate bowl, mix together the mayonnaise, Slow Smoke Gold and Grandma’s Garden Mix.

Cut the avocados in half, remove the pit.  Coat with olive oil and grill until the fruit has grill marks, acquired some smokey aroma and then set aside.  Toast the bread.

Grill the shrimp turning once they establish color.  Do not overcook!  These are even awesome tasting raw!  Remove from the grill and assemble the sandwich.

On top of the toast, smear a coating of the mayonnaise mixture then the grilled avocado.  Top with the grilled shrimp.  If you’d like, drizzle with any remaining mayonnaise mixture and add garnish like crushed nuts, thin slices of radish, bean sprouts or micro-greens.

More recipes on the website.


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