Mile high shrimp sandwiches
Instructions:
- 1 1/2 pounds cooked or grilled medium shrimp, peeled, deveined
- 1 large carrot, julienned
- 1 package alfalfa sprouts
- 1 ripe avocado
- 1/2 teaspoon grated fresh ginger
- 1/4 cup julienned red onion
- 2 teaspoons fresh lemon juice
- 2 teaspoons light brown sugar
- 6 large slices sourdough bread, lightly toasted,
- Blue cheese dressing
- Coarse or kosher salt
- Juice of 1 lime,
- Pinch of cayenne pepper.
- Blanch the carrots in rapidly boiling, salted water for about 30 seconds, or until the color is set, but the carrots are still very crisp.
- Drain well and cool under cold, running water. Pat dry.
- Combine the carrots, onion, lemon juice, brown sugar, ginger and cayenne in a small bowl and toss to mix.
- Season with salt and additional cayenne, as desired.
- Set aside. (This can be made earlier, covered and refrigerated.)
- Halve the avocado, holding the pit half in the palm of your hand.
- Whack the sharp side of a kitchen knife in the pit, twist slightly and pull out the pit.
- Pull off strips of peel from each half or scoop out avocado flesh into a small bowl.
- Mash with a fork, leaving some texture and adding the lime juice and salt to taste.
- Lay out sourdough toast on a work surface.
- Spread the mashed avocado mixture on top of the slices.
- Lightly mound some sprouts on top; sprinkle with the carrot salad.
- Arrange shrimp on top and generously drizzle with blue cheese dressing.
- Enjoy Mile high shrimp sandwiches!