Mile-high shrimp sandwiches |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a really nice, light dinner during the summer type of meal, or a lunch on the weekends. Ingredients:
1 large carrot, peeled and julienned |
salt |
1/4 cup julienned red onion |
2 teaspoons fresh lemon juice |
2 teaspoons light brown sugar |
1/2 teaspoon grated fresh ginger |
1 pinch cayenne pepper, to taste |
kosher salt |
1 avocado |
1 lime, juice of |
6 slices sourdough bread or 6 slices other coarse crusty bread, light toasted |
1 package radish sprouts or 1 package alfalfa sprout |
1 1/2 lbs peeled deveined and cooked shrimp |
Directions:
1. 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.
2. Drain well and cool under cold running water.
3. Pat dry.
4. Combine carrot, onion, lemon juice, brown sugar, ginger and cayenne in a small bowl and toss to mix.
5. Season with salt and additional cayenne, if desired.
6. Set aside.
7. Halve avocado, remove pit and scoop the flesh into a small bowl.
8. Mash, then add the lime juice and salt to taste; stir to combine.
9. Lay the toast on a plate.
10. Spread with the mashed avocado, then lightly mound some sprouts over the avocado and sprinkle with the carrot salad.
11. Arrange the shrimp over the salad.
12. *Cook the shrimp anyway you like but this is great with hot off the grill (indoor or outdoor) shrimp!
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