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| Guaymas Shrimp-Avacado Delight Recipe |
Category: Seafood
Rating:
N/A
Servings: 4
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Ingredients
1 ripe avacado; halved, pitted & peeled
1 lime; cut in half
8 green onions
1/2 cup mayonnaise
2 tablespoon parched; peeled, seeded, diced fre
4 slice firm white bread
1 lb peeled; shelled, deveined shrimp;
1/2 cup margarita jalapeno salsa made witho; ut tequila (see index)
4 large sprigs fresh cilantro or watercress
Cooking Directions:
Squeeze 1 lime half over avacados, set avacados aside. Trim roots & wilted tops from onions then, using sharp knife, shred top of each for 2/3 of length. Cut each of these 'butterflied' onions in half lengthwise & set aside. Squeeze remaining lime half; mix juice with mayonnaise & chiles. Taste, add more chiles if desired. Toast bread. Generously spread each slice with mayonnaise mixture. Cut avacados lengthwise in 1/2-inch slices. Place 2 avacado 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 avacado slices. Arrange onion halves on top, with white part overlapping avacado & green top extending to corners of toast. Top each with 2 Tbs salsa & a cilantro or watercress sprig. Enjoy! Makes 4 servings.
From the , by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
seafood
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