Add the shrimp to a food processor, or get your knife rocking, and turn the shrimp into a paste. Add this to a mixing bowl, along with everything but the oil and bread and mix it really well. Cover and let it rest in the refrigerator for at least 2 hours, or preferably overnight.

When you are ready to make the toast, add the oil to a large skillet and bring it to medium heat for a couple of minutes. Spread the mixture on top of the slices of bread, being generous with the amount on each one.

Lay each slice down, meat mixture side down, into the skillet. Cook for a few minutes, being careful not to lift it too early. Gently lift after a few minutes and if the bottom has a light golden brown color, flip it to cook the other side; if not, keep cooking until you have the meat mixture fully cooked. Then cook the Thai toast on the other side, a few more minutes, or until it turns a golden brown.

Set the toast on a serving dish, and slice if desired. Garnish with fresh cilantro for presentation, then dig in.

The result is nothing short of amazing. The pork and shrimp combination is awesome. Think of Chinese shaomai dumplings, but on toast. It is super fresh, and well balanced, and would be a perfect quick appetizer for any party. I hope you enjoy.