Recipe by ~Leslie~
The easiest way to prepare this sandwich is to buy frozen cooked baby shrimp. Defrost them in the refrigerator overnight and drain before marinating. The cucumber slices are salted before using to draw out their juices, which would otherwise make the sandwich soggy. By Lucy Waverman for Food and Drink. Cook time is "resting" time for cucumbers.
Top Review by Darkhunter
Yummy in the tummy, ~Leslie~. Made for a nice quick lunch today. The avocdo butter is TDF! Just wish I was able to get English cukes. Thnx, so much, for sharing your recipe, ~Leslie~. Made for PAC Spring 2010. You've been adopted! http://www.recipezaar.com/bb/viewtopic.zsp?t=327498&postdays=0&postorder=asc&start=0
- 6 slice egg bread or 6 slice white bread, crusts removed
- 59.14 ml soft butter
- 1 avocado, peeled
- 14.79 ml lemon juice
- 4.92 ml chili powder
- 226.79 g cooked baby shrimp
- 29.58 ml lemon juice
- 29.58 ml olive oil
- 2.46 ml hot pepper sauce
- 1 English cucumber, thinly sliced
- watercress leaf
Directions See How It's Made
- Beat together butter, avocado, lemon juice, chili powder and salt in a bowl.
- In a second bowl, marinate the baby shrimp with lemon juice, olive oil, hot pepper sauce and salt to taste.
- Lightly sprinkle salt on cucumber slices and let sit for 20 minutes.
- Pat cucumber dry with paper towels.
- Cut bread in half and spread slices with avocado butter. Top with overlapping cucumber slices and pile shrimp on top. Garnish with a watercress sprig.
- Repeat for remaining sandwiches.