I haven’t always been a huge shrimp fan, but these days I’ll eat them served just about any way. On the other hand I have always been a sandwich fan, so combined.. Mmmmm. The shrimp is a breeze to throw together and only has to cook for a few minutes so there is very little prep time involved making it great for a week night meal. You could even throw the shrimp together in the morning and let it marinade all day to cook that night, but it is not necessary. We like our food pretty spicy, so I added some dried cayenne pepper to up the heat and next time I will probably add a little more; if you’re not a spicy food fan just omit that. The chipotle mayo really sets this sandwich off, I think it’s pretty essential to the success of the sandwich, so I highly recommend it. On a side note, if you have trouble finding the chipotle peppers they are going to be dried so they may be in the Hispanic food section; if nothing else fails you can use a jalapeno or similar spiced fresh pepper. Enjoy.
Spicy Shrimp Sandwich and Avocado Chipotle Mayo (Print Me)
Yield: 3-4 Sandwiches
Ingredients:
1 tsp cumin
1 tsp garlic powder
1 tsp cayenne pepper (optional)
1/2 tsp sea salt (or regular)
1/2 tsp chili powder
4 tsp olive oil
1 pound medium shrimp (about 40 shrimp) peeled and deveined
1 ripe avocado, pitted and diced
1/2 cup light mayonnaise
1/4 tsp sea salt (or regular)
1 chipotle pepper (could use jalapeno or similar fresh pepper also)
1 lime
French rolls
Romaine lettuce leaves
Directions:
Combine the cumin, garlic, cayenne pepper, salt, chili powder and olive oil together in a bowl. Place shrimp in the bowl and toss to coat. In a food processor or blender, combine the avocado, mayonnaise, salt, chipotle pepper, and lime; pulse until smooth. In a skillet over medium heat, cook the shrimp until pink and cooked through (about 5 minutes). Toast the rolls (if desired) then spread the chipotle avocado mayonnaise on the roll. Place lettuce leaves on the bottom half of the roll and top with shrimp.
Source: Life’s Ambrosia
