| Guaymas Shrimp-Avocado Delight
1 Ripe avocado, halved, pitted
1 Lime, cut in half
8 Green onions
1/2 cup of mayonnaise
2 tablespoons of parched; peeled, seeded, chilies
4 slices of firm white bread
1 pound of peeled; shelled, deveined shrimp
1/2 cup of Margarita Jalapeno Salsa
4 large Sprigs of fresh cilantro
|
|
Squeeze 1 lime half over avocados, set avocados aside. Trim roots & wilted tops from onions then, using sharp knife, shred top of each for 2/3 of length. Cut each of these butter-flied onions in half lengthwise & set aside. Squeeze remaining lime half; mix juice with mayonnaise & chilies. Taste, add more chilies if desired. Toast bread. Generously spread each slice with mayonnaise mixture. Cut avocados lengthwise in 1/2-inch slices. Place 2 avocado 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 avocado slices. Arrange onion halves on top, with white part overlapping avocado & green top extending to corners of toast. Top each with 2 tablespoons salsa & a cilantro or watercress sprig. Enjoy! Makes 4 servings. From the Hotter Than Hell: Hot & Spicy Dishes From Around the World Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.
|
