1. Season the shrimp with salt and pepper. Cut avocados lengthwise around pits; twist halves to separate; strike the pits with a knife blade and twist to remove. Cut the avocado flesh in a crosshatch pattern; with a spoon, gently scoop out the avocado from the skins; place in a bowl. Mix the avocados, the juice of one lime, cilantro, and jalapenos together until incorporated.
2. Slice the baguette on a ¼ inch diagonal and brush with olive oil and season with salt and pepper. Remove the skin of the grapefruit with your chef's knife and slice along the membranes to remove the segments of the grapefruit, making sure not to get any pith on your segments. Roughly chop the toasted pistachios.
3. Place the baguettes in the toaster until they are golden brown. At the same time put your seasoned shrimp in a hot saute pan with a small amount of oil; cook for one minute on the first side and 30 seconds on the second side. Remove the shrimp from the pan and squeeze fresh lime juice over them.
4. Smear the avocado mixture on the toasted baguettes. Place two pieces of shrimp interlocking each other on the avocados. Put one segment of grapefruit and a sprinkling of pistachios on each bruschetta. Garnish them with some picked cilantro leaves.
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