SPICY ROASTED SHRIMP SANDWICH WITH CHIPOTLE AVOCADO MAYONNAISE

A shrimp sandwich loaded with avocado and spicy heat!

It is so wonderful that today is Friday. It’s not just because it is the end of the week or because I can sleep in tomorrow rather than being stuck in LA traffic. Jason will be coming home tomorrow, too! I haven’t been able to see him in a month, so I’m ecstatic he will be arriving Saturday morning.

Instead of cooking all weekend and blogging, I’ll be eating a delicious burger at Father’s Office and a piece of cake from sweet lady Jane (it could be two or three slices). I know I will gain 5-10 pounds over the weekend, but it’s worth it. Once he leaves, we’ll go back to our cereal dinners.

Before I go on to my weekend of fun, I want to leave you this sandwich. It’s a glorious sandwich. The sandwich is filled with roasted prawns with just the right amount of seasoning for a little heat. It also has sliced avocado, and I drizzled generously with that chipotle mayo, which I made a few days ago to make Carnitas Avocado Pizza. You get two avocados because I learned that one can never have enough!

Ingredients

• Peeled and deveined 1 pound medium Shrimp
• Olive oil one tablespoon
• Cumin 1 teaspoon
• One teaspoon of garlic powder
• Half a teaspoon of chili powder
• To taste, add Kosher Salt and freshly ground Black Pepper
• Chipotle avocado mayonnaise
• Toast 1 baguette into 3-4 equal pieces.
• Romaine lettuce leaves for serving
• Avocado slices for serving

For the CHIPOTLE AVODO MAYONNAISE

• 1-3 chipotle peppers in adobo sauce
• One avocado pitted and chopped
• 1/4 cup mayonnaise
• 1/4 cup Greek yogurt
• Juice of one lime
• 1/4 teaspoon of salt

Instructions

• Preheat oven to 400 degrees F. Line the baking sheet with parchment.
• For the chipotle avocado mayonnaise, combine the avocados, Greek yogurt, and lime juice with the mayonnaise in a bowl. Set aside.
• Combine shrimp in a large bowl with olive oil, garlic powder, and chili powder. Add salt and pepper to taste.
• Place the shrimp mixture on a baking sheet. Place in the oven and roast until shrimp is pink, cooked, and firm, approximately 6-8 minutes.
• Serve sandwiches with romaine lettuce and avocado mayonnaise.