| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Seafood | 4 | Servings | |
INGREDIENTS
| 1 | Ripe avacado; halved, pitted & peeled | |
| 1 | Lime; cut in half | |
| 8 | Green onions | |
| 1/2 | c | Mayonnaise |
| 2 | tb | Parched; peeled, seeded, diced fresh hot green chile |
| 4 | sl | Firm white bread |
| 1 | lb | Peeled; shelled, deveined shrimp; sliced in half lengthwise |
| 1/2 | c | Margarita Jalapeno Salsa made without tequila (see index) |
| 4 | lg | Sprigs fresh cilantro or watercress |
INSTRUCTIONS
Squeeze 1 lime half over avacados, set avacados aside. Trim roots & wilted tops from onions then, using sharp knife, shred top of each for 2/3 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 1/2-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, http://www.erols.com/hosey.
A Message from our Provider:
“You can tell how big a person is by what it takes to discourage him.”