| 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 |
T |
Parched, peeled seeded |
|
|
diced fresh hot green |
|
|
chile |
| 4 |
|
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 |
|
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.
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