Spicy Shrimp and Avocado Salad Sandwiches Makes 6-8 sandwiches Ingredients 1.5 pounds clean and peeled small shrimp (I love Laughing Bird hand-peeled shrimp, which are humanely farmed shrimp completely free of mercury, sulfates, or other nasty things.) 2 teaspoons Old Bay seasoning 1 teaspoon smoked Spanish paprika 1 tablespoon cooking or olive oil 1 red onion, finely minced 1 large Florida avocado, diced into about 3/4" cubes 1 cup minced celery (about 2 stalks) 1 bunch roughly chopped watercress (or arugula) 1/2 cup mayonnaise 1/2 cup plain Greek-style yogurt zest and juice of 1 large lemon 1 tablespoon grainy or Dijon mustard 2 teaspoons apple cider or red wine vinegar 2 garlic cloves, minced or pressed 1 teaspoon Oregano 1 teaspoon Cayenne pepper Kosher salt Ground Black pepper Kaiser or Whole Grain buns for serving In a large bowl, toss the clean and peeled shrimp with the Old Bay and paprika. Over medium-high flame, heat the oil in a large dutch oven or skillet and add the shrimp. saute until cooked thoroughly. Remove the shrimp from the pot and place in a large clean bowl. Reserve the liquid from the pot. To the bowl of shrimp, add the minced red onion, diced avocado, minced celery, and watercress. In a smaller separate bowl, whisk together the mayonnaise, yogurt, lemon zest and juice, mustard, vinegar, garlic, oregano, and cayenne. If too thick, add a tablespoon or two from the reserved cooked shrimp liquid. Pour the dressing over the shrimp and watercress mixtures and toss to coat well. Season with Kosher salt and freshly ground black pepper as desired. Serve the salad piled into Kaiser or Whole Grain buns for serving as a sandwich or serve in small bowls as a salad.
Posted on: Tue, 23 Jul 2013 21:12:15 +0000