Shrimp Sandwiches With Chili Mayonnaise
Shrimp Sandwiches With Chili Mayonnaise
Succulent shrimp and creamy avocado slices stacked on brioche spread with spicy chili mayonnaise sounds like a summer lunch too irresistible to resist. Pair it with a crisp white wine and, if possible, eat outdoors. —Lindsey Compton, Chicago TribuneThis recipe is by food writer Emily Nunn and was originally published in the Chicago Tribune.
Prep Time
20
minutes
Cook Time
1
minute
Servings
4
servings
Total time: 20 minutes
Ingredients
- 1 cup mayonnaise
- 2 tablespoon minced red onion
- 1 tablespoon lemon or lime juice
- 2 teaspoon bottled red chili sauce (such as sriracha) or to taste
- 8 slices white bread or brioche, toasted
- 1 pound large cooked, cleaned shrimp, sliced lengthwise
- lettuce, such as arugula leaves
- 1 large ripe avocado, sliced
Directions
- In a small bowl, whisk together 1 cup mayonnaise, 2 tablespoons minced red onion, 1 tablespoon lemon juice and 2 teaspoons red chili sauce.
- Spread half of the toast slices with 1 tablespoon chili mayonnaise each, or to taste; layer with 1 pound cooked shrimp (sliced lengthwise), arugula leaves and sliced avocado.
- Top with remaining slices of toast; press lightly with palm of hand. Slice on diagonal.