Guaymas shrimp-avacado delight

4 Servings

Ingredients

Quantity Ingredient
1 Ripe avacado; halved, pitted & peeled
1 Lime; cut in half
8 Green onions
½ cup Mayonnaise
2 tablespoons Parched; peeled, seeded, diced fresh hot green chile
4 slices Firm white bread
1 pounds Peeled; shelled, deveined shrimp; sliced in half lengthwise
½ cup Margarita Jalapeno Salsa made without tequila (see index)
4 larges Sprigs fresh cilantro or watercress

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 ⅔ 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 ½-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 <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .

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