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!


  • 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


  • 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


  • 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.

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