Grilled shrimp sandwich with smashed avocado recipe
Not quite Tex-Mex and not quite Cali-Mex, this healthy grilled shrimp sandwich borrows a little from both traditions. As part of a household that lives within two miles of just under a dozen Tex-Mex restaurants, a simple sandwich composed of clean, bright flavors is a welcome change from the traditional dishes of beef and cheese wrapped in tortillas and smothered in heavy sauces. For this light spin on a classic seafood taco, grilled shrimp is marinated in zesty lime and jalapeño, and served on hoagies with creamy, smashed avocado.
Speaking of grilled shrimp, be sure to buy fresh shrimp that are large enough to grill without overcooking them but small enough that the fast-cooking shrimp will grill evenly over the heat. Shrimp ranges in size from extra small (65-70 per pound) all the way to extra colossal (under 10 per pound). Those are so big that when I first saw them, I wasn’t sure if I should eat them or put a collar on them and take them to PetSmart for a new toy. For this recipe —and for the safety of our little chihuahua-Jack Russell mix— we only used a half pound of the large shrimp (26-35 per pound). Seriously, Mosby wouldn’t have lasted two minutes against those little baby Krakens. We’re talking District 9 prawns* here.
*(A Poleepkwa reader has informed me that “prawn” is a misunderstood and derogatory term for their species. We regret the oversight and apologize to our peaceful galactic neighbors).
Image: ForkingSpoon
Grilled shrimp sandwich with smashed avocado recipe
Not quite Tex-Mex and not quite Cali-Mex, this healthy grilled shrimp sandwich borrows a little from both traditions.
Ingredients
Instructions
Soak wood skewers in warm water for 20-30 minutes.
Marinate the shrimp
In a freezer bag (or resealable container), mix the lime juice, lime zest, canola oil, 1/4 cup cilantro, jalapeño, garlic, salt and pepper until the marinade is completely mix. Add the shrimp, seal the bag or container and marinate for at least 30 minutes in the refrigerator.
Skewer and grill the shrimp
Slightly pinch the shrimp between your fingers and thread the shrimp from the head to its tail, so it forms a "U" or horseshoe shape. Repeat for the remaining shrimp. Over a grill set to medium-high heat (around 375 degrees F), set each skewer about 4 inches over the grill and cook for 3 minutes on each side until the shrimp has turned pink and slightly opaque.
Toast and dress the sandwich
In a small mixing bowl, smash the avocado with a potato masher or fork, leaving some larger chunks. The texture should not be as smooth as guacamole but spreadable. Split the hoagies in half and butter each side. Place on the grill for 2-3 minutes until the hoagie starts to turn crispy and golden brown. Smear the smashed avocado on each half and add the shrimp. Garnish with the onions, tomatoes and cheese.
Notes
If you're having trouble telling if your shrimp is done, hold the shrimp by its head and pull the tail back from its cooked, coiled position. If the tail springs back, your shrimp should be cooked properly.
Ingredients
Directions
Soak wood skewers in warm water for 20-30 minutes.
Marinate the shrimp
In a freezer bag (or resealable container), mix the lime juice, lime zest, canola oil, 1/4 cup cilantro, jalapeño, garlic, salt and pepper until the marinade is completely mix. Add the shrimp, seal the bag or container and marinate for at least 30 minutes in the refrigerator.
Skewer and grill the shrimp
Slightly pinch the shrimp between your fingers and thread the shrimp from the head to its tail, so it forms a "U" or horseshoe shape. Repeat for the remaining shrimp. Over a grill set to medium-high heat (around 375 degrees F), set each skewer about 4 inches over the grill and cook for 3 minutes on each side until the shrimp has turned pink and slightly opaque.
Toast and dress the sandwich
In a small mixing bowl, smash the avocado with a potato masher or fork, leaving some larger chunks. The texture should not be as smooth as guacamole but spreadable. Split the hoagies in half and butter each side. Place on the grill for 2-3 minutes until the hoagie starts to turn crispy and golden brown. Smear the smashed avocado on each half and add the shrimp. Garnish with the onions, tomatoes and cheese.
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