Cut Avocado (1) in half lengthwise. Remove the pit and discard. Scoop the avocado from its skin and place it in a small bowl. Mash the avocado with Lemon Juice (1 1/2 teaspoon) and Crushed Red Pepper Flakes (1/4 teaspoon).
Season with Kosher Salt (to taste). Press plastic wrap to the surface of your avocado to keep it from browning, and briefly set aside.
Brush the cut side of the tomatoes with a little Olive Oil (1 tablespoon) and season with Kosher Salt (to taste) and Ground Black Pepper (to taste). Heat a medium pan/skillet over medium-high heat. When hot, add the Cocktail Tomatoes (3) cut side down.
Let them cook undisturbed for 4-5 minutes until charred. Remove them from the pan and cover with foil to keep warm.
Pat Wild Shrimp (0.5 pound) dry with a paper towel and season with Kosher Salt (to taste) and Ground Black Pepper (to taste).
Heat a tablespoon of Olive Oil (1 tablespoon) in a large saucepan. When hot, add the shrimp and cook for two minutes on the first side. Add the Garlic (2 clove) to the pan and flip the shrimp Cook for 2 minutes more until the shrimp have turned pink and opaque.
Remove the shrimp from the pan and place them in a bowl. Keep the pan on the heat and add the juice from the Lemon (1/2). Cook for about 15 seconds, scraping up the garlic and any browned bits from the bottom of the pan.
Pour the juice over the shrimp and add the Fresh Parsley (1 teaspoon). Toss to coat.
Heat a medium pan over medium heat. Add a little olive oil or butter to the pan if it’s not non-stick. Add the Large Egg (2) to the pan and cook for about 3 minutes until the whites are just set and yolks are still runny.
While the eggs are cooking grill or toast your Rustic Bread (2 slice).
Let’s assemble these bad boys. Spread half of the avocado mixture on each piece of toast in an even layer.
Top each piece with 3 charred tomatoes and throw that garlic shrimp on there.
And top each loaded toast with a fried egg. Sprinkle some Parmesan Cheese (to taste) on there if you’re into that and enjoy.