Mile-high shrimp sandwiches

"This is a really nice, light dinner during the summer type of meal, or a lunch on the weekends."
 
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Ready In:
30mins
Ingredients:
13
Serves:
6
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ingredients

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directions

  • Blanch the julienned carrot in rapidly boiling salted water for about 30 seconds, or until the color is set, but the carrot is still very crip.
  • Drain well and cool under cold running water.
  • Pat dry.
  • Combine carrot, onion, lemon juice, brown sugar, ginger and cayenne in a small bowl and toss to mix.
  • Season with salt and additional cayenne, if desired.
  • Set aside.
  • Halve avocado, remove pit and scoop the flesh into a small bowl.
  • Mash, then add the lime juice and salt to taste; stir to combine.
  • Lay the toast on a plate.
  • Spread with the mashed avocado, then lightly mound some sprouts over the avocado and sprinkle with the carrot salad.
  • Arrange the shrimp over the salad.
  • *Cook the shrimp anyway you like but this is great with hot off the grill (indoor or outdoor) shrimp!

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Reviews

  1. My family gobbled these up! I followed recipe exactly, cooking the shrimp on a Foreman grill. The mixture of tastes is just indescribable. After we finished, my husband mixed the mashed avocado/lime with the carrot/onion and used it as a dip with a piece of leftover toasted bread. He suggested that I make this by itself sometime. We really liked this sandwich & it makes an attractive presentation, too. Thanks, Hey Jude, for another outstanding recipe.
     
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