Spicy Shrimp Sandwich With Chipotle Avocado Mayonnaise Recipe 435

SPICY SHRIMP SANDWICH WITH CHIPOTLE AVOCADO MAYONNAISE RECIPE - (4.3/5)

Steps:

• Combine cumin, garlic powder, 1/4 teaspoon kosher salt, chili powder and olive oil together in a bowl. Place shrimp in the bowl and toss to coat. Combine avocado, mayonnaise, chipotle pepper, lime juice and 1/4 teaspoon kosher salt in a food processor. Pulse until smooth. Place shrimp in a skillet over medium heat. Cook until pink and cooked through, about 5 minutes. Toast rolls, if desired. Spread chipotle avocado mayonnaise on the roll. Place lettuce leaves on the bottom half of the roll and place 10 shrimp on each sandwich. Enjoy!

AVOCADO CLUB SANDWICH WITH CHIPOTLE MAYONNAISE

Steps:

• To make the chipotle mayonnaise, mix in the chipotle puree, cilantro, and lime juice to taste.
• Toast 3 thin slices of bread and spread each slice with the chipotle mayonnaise.
• Cover one slice with a crisp lettuce leaf and 3-4 slices avocado, and season with salt and pepper.
• Add the second piece of toast, mayonnaise side up, and cover with 3 slices of Swiss cheese, sliced tomato, and another layer of lettuce.
• Set the third piece of toaste, mayonnaise side down, over the lettuce and press down gently.
• To be traditional, trim the crusts, then cut the sandwiches diagonally to make 4 triangles and secure each with a skirted toothpick.
• Great served with pickles and coleslaw. Enjoy!

SPICY SHRIMP PO' BOY WITH CHIPOTLE AVOCADO MAYONNAISE

Steps:

• Combine cumin, garlic powder, 1/4 teaspoon kosher salt, chili powder and olive oil together in a bowl. Place shrimp in the bowl and toss to coat.
• Combine avocado, mayonnaise, chipotle pepper, lime juice and 1/4 teaspoon kosher salt in a food processor. Pulse until smooth. If you like it chunkier, mash with fork until desired consistency.
• Place shrimp in a skillet over medium heat. Cook until pink and cooked through, about 5 minutes.
• Toast rolls, if desired. Spread chipotle avocado mayonnaise on the roll. Place lettuce leaves on the bottom half of the roll and place 10 shrimp on each sandwich.

SPICY CHIPOTLE GRILLED SHRIMP

Steps:

• Mix together the garlic, chipotle peppers, lemon juice, olive oil, paprika, cilantro, kosher salt, black pepper, red pepper flakes, and cayenne pepper in a bowl. Stir in the shrimp, and mix well to thoroughly coat. Marinate for 30 minutes in refrigerator.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Remove the shrimp from the marinade, and discard excess marinade. Thread about 5 shrimp per skewer, and grill on the preheated grill until the shrimp turn pink and opaque in the center, about 2 minutes per side.

CHIPOTLE-AVOCADO SANDWICH

Steps:

• Mash beans, chipotle,and sauce until combined.Spread on bread. Top withavocado, radishes, escarole,and sprouts. Season withsalt and pepper.

CHIPOTLE SHRIMP & AVOCADO TOSTONES

Steps:

• Toss shrimp with 1 Tbsp. aioli until evenly coated.
• Heat half the oil in large skillet on medium heat. Add plantains; cook 3 to 5 min. or until lightly browned, turning once. Use slotted spoon to transfer plantains to work surface; flatten to 1/4-inch thickness. Return plantains to skillet with remaining oil; cook 3 to 5 min. or until golden brown on both sides, turning once. Remove from skillet; drain on paper towels.
• Add shrimp to skillet; cook 4 to 6 min. or until shrimp turn pink, stirring frequently. Cool slightly. Meanwhile, mash avocado in medium bowl. Add lime juice, sour cream and 1 Tbsp. cilantro; mix well.
• Cut shrimp lengthwise in half. Place plantain slices on serving plate; top with avocado mixture, shrimp, remaining aioli and cilantro.