Saturday, November 16, 2013

Shrimp Avocado Sandwich

I made a few more shrimp than I needed when I made the lemon pasta earlier this week. I suppose they aren't really extra. There are never extra shrimp. There are just reserved shrimp. 

So these reserved shrimp needed something creamy, and crunchy to pair with. At the grocery store, a nice display of avocados decided the day.

Shrimp Avocado Sandwich
for 1 sandwich

6-8 shrimp, cooked
1/4 avocado, sliced
1 long roll
2 slices provolone
a couple ribs romaine lettuce
2 tbsp mayonnaise
2 tbsp Spanish Olive Oil

Slice your roll in half and brush with the olive oil. Toss under a boiler for a couple minutes until it gets nice and brown. I used my toaster oven and that worked just fine. 

Whisk the mayonnaise with the Pineapple Balsamic and spread over the toasted bread. If you want melted cheese, assemble everything but arrange the cheese on top and stick back under the broiler. I just wanted to eat it, so I folded it up and did just that.

Perfect crispy bread. Nice creamy avocado. Mmmm, shrimp.

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