Guaymas shrimp-avacado delight
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Ripe avacado; halved, pitted & peeled | |
| 1 | Lime; cut in half | |
| 8 | Green onions | |
| ½ | cup | Mayonnaise |
| 2 | tablespoons | Parched; peeled, seeded, diced fresh hot green chile |
| 4 | slices | Firm white bread |
| 1 | pounds | Peeled; shelled, deveined shrimp; sliced in half lengthwise |
| ½ | cup | Margarita Jalapeno Salsa made without tequila (see index) |
| 4 | larges | Sprigs fresh cilantro or watercress |
Directions
Squeeze 1 lime half over avacados, set avacados aside. Trim roots & wilted tops from onions then, using sharp knife, shred top of each for ⅔ of length. Cut each of these 'butterflied' onions in half lengthwise & set aside. Squeeze remaining lime half; mix juice with mayonnaise & chiles.
Taste, add more chiles if desired. Toast bread. Generously spread each slice with mayonnaise mixture. Cut avacados lengthwise in ½-inch slices.
Place 2 avacado slices on each piece of bread, facing each other with tips at opposite corners, making an oval. Combine shrimp with remaining mayonnaise mixture & evenly divide among sandwiches, spooning it within avacado slices. Arrange onion halves on top, with white part overlapping avacado & green top extending to corners of toast. Top each with 2 Tbs salsa & a cilantro or watercress sprig. Enjoy! Makes 4 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .