Avocado Sardine Sandwiches:

1. Gently toss the sardines in a small-medium bowl with the parsley, red wine vinegar and lemon zest.
2. Set aside to marinade while you prepare the rest of the ingredients.
3. Cut the avocado in half. Use both hands and twist each side until it comes apart into two sections.
4. With a sharp knife, strike the pit and gently twist to remove the pit from the avocado. You may want to use a kitchen towel to hold the avocado, to make it a little safer and not to cut yourself. You can also remove the pit with a spoon.
5. Make cross sections in each half of the avocado with a knife and scoop out the flesh into a bowl.
6. Mash coarsely with a fork. Add the lemon juice, minced garlic, salt and pepper.
7. Use the avocado mixture quickly. This is not something that can be made ahead of time. Even adding lemon juice won’t prevent it from turning brown.
8. Toast the bread and spread 1/4 of the avocado mixture onto each slice.
9. Place two slices of tomato on top of the avocado and place 4-6 sardines on top of the tomatoes.
10. Serve with a wedge of lemon, to squeeze lemon juice on top of the sandwich.

Avocado shrimp sandwich:

To cook the shrimp:

1. Bring the water, white wine, parsley, bay leaf, peppercorns and reserved shrimp shells to a boil. Season with salt.
2. Add the shrimp, turn off the heat, cover and allow to cook in the hot liquid until the shrimp is just cooked and pink. This will only take a few minutes.
3. Drain and cool.
4. Prepare the avocado the same way as for the sardine sandwiches and spread it on the toasted slices of bread. Top with the shrimp.