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Thursday, March 27, 2014

Garlicky Shrimp Sandwiches

As I mentioned before, Gavin loves sandwiches.  I always like trying to find new ones that he would love.  So far, none of them can compare to a Chicken BLT that’s made at a local restaurant.  It’s literally the best sandwich ever made.  But we are not talking about that-though I find these pretty close.  I made these sandwiches last year and he loved them-but then I never made them again.   Luckily, I had them on my list to make again-score!  :)

There’s something about shrimp & avocados that go so well together.  It’s a complete no-brainer combination.  They also remind me of spring-it must be their light colors and bold flavors.  The shrimp is cooked perfectly with the garlic & red pepper flakes, and it pairs well with the avocados. Topped with pea shoots for a little crunch & sophistication-these sandwiches are done in no time.  Great for a quick lunch or supper-definitely a good ‘go-to’ lunch.

Looking for more great sandwiches? Check them out below!
Garlicky Shrimp Avocado Sandwiches
Makes 4 servings (2 slices each)

2 ripe avocados
½ lime, juiced
salt & pepper, to taste

8 slices rye bread (I used Dempster’s Canadian Rye) + olive oil for brushing

400 gram (approx. 14 oz.) medium-sized shrimp, peeled and deveined
1 tablespoon unsalted butter
1/2 teaspoon red pepper flakes
3 cloves garlic, minced finely

Pea shoots, for garnish

Preheat the broiler.

Scoop the flesh of the avocados in a medium bowl, discarding the pits. Mash with a fork & add in lime juice. Season with salt and pepper. Continue to mash until desired consistency is reached.

Place the bread slices on a baking sheet & brush lightly with olive oil. Place under the broiler until slightly browned, about 2-3 minutes. Remove from the oven. Cool briefly, then spread each slice of bread with an even layer of the avocado mixture.

In a large skillet over medium heat, melt the butter. Add the red pepper and garlic, sauté for 2 minutes, and then add the shrimp. Cook until pink & opaque.

Layer the shrimp over the avocado spread on the sandwiches-top with the remaining garlic left in the pan. Top with pea shoots. Serve.

Source: minimally adapted from Annie’s Eats


  1. Helena, these open faced sandwiches look soooooooo good. I'm drooling just looking at your gorgeous photos and reading your amazing description. I love shrimp, I love avocado and I doubly love them together. The lime, garlic and red pepper flakes must make the flavours pop even more.

    1. Thanks so much Nancy! <3 They are one of my favs!



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