For BBQ Bacon Jam:
½ pound onions, sliced thin
½ pound bacon
1 tablespoon salt
1 teaspoon pepper
¼ cup brown sugar
¼ cup water
2 cloves garlic, minced
¼ cup Touch o’ Heat BBQ Sauce
For BBQ Glazed Shrimp:
1 pound shrimp
1 green onion, minced
½ cup Touch o’ Heat BBQ Sauce
1 avocado sliced thin
15-20 mini- toasts
More green onion
Cut the bacon into 1/2 in pieces. Add to a slightly warmed pot on medium high heat. Render for about 10 minutes. Take out the bacon with a slotted spoon and set on a paper towel to remove and excess oil.
Remove all but 1 tablespoon of bacon fat from the pot and add your garlic cloves along with the onions. Add your salt. Allow them to sweat for 5 minutes, stirring constantly.
Once the onions and garlic have become translucent, add your brown sugar. Allow the mixture to caramelize and your onions along with the sugar for about 20 minutes. Remember to constantly stir the onions so they can achieve uniform caramelization.
Add the pepper, Rufus Teague Touch o' Heat BBQ sauce, water, and the reserved bacon. Cook for 30 minutes while stirring occasionally. You want to get a very thick, jam like consistency.
While the jam is cooking, start on your shrimp. Add the shrimp to a preheated skillet with a teaspoon of olive oil. Cook for a minute. Add the green onion. Cook for 3 minutes until the shrimp are fully cooked in the center. Brush on your BBQ sauce.
Once the shrimp and bacon jam are done, start to assemble your crostini.
Add about a teaspoon of your bacon jam to the toast. Add a slice of avocado, a BBQ glazed shrimp, and garnish with a cilantro leaf more green onion.
Reserve the rest of your bacon jam in a jar and refrigerate for about a week.