| 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.
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