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Ingredients
- 1 x Ripe avacado, halved, pitted & peeled
- 1 x Lime, cut in half
- 8 x Green onions
- 1/2 c. Mayonnaise
- 2 Tbsp. Parched, peeled, seeded, diced fresh warm green chile
- 4 slc Hard white bread
- 1 lb Peeled, shelled, deveined shrimp, sliced in half lengthwise
- 1/2 c. Margarita Jalapeno Salsa made without tequila (see index)
- 4 lrg Sprigs fresh cilantro or possibly watercress
Directions
- Squeeze 1 lime half over avacados, set avacados aside. Trim roots & wilted tops from onions then, using sharp knife, shred top of each for 2/3 of length. Cut each of these 'butterflied' onions in half lengthwise & set aside. Squeeze remaining lime half; mix juice with mayonnaise & chiles.
- Taste, add in more chiles if you like. Toast bread. Generously spread each slice with mayonnaise mix. Cut avacados lengthwise in 1/2-inch slices.
- Place 2 avacado slices on each piece of bread, facing each other with tips at opposite corners, making an oval. Combine shrimp with remaining mayonnaise mix & proportionately divide among sandwiches, spooning it within avacado slices. Arrange onion halves on top, with white part overlapping avacado & green top extending to corners of toast. Top each with 2 Tbs salsa & a cilantro or possibly watercress sprig. Enjoy! Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 98g | |
| Recipe makes 4 servings | |
| Calories 286 | |
| Calories from Fat 213 | 74% |
| Total Fat 24.15g | 30% |
| Saturated Fat 3.41g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 321mg | 13% |
| Potassium 127mg | 4% |
| Total Carbs 16.37g | 4% |
| Dietary Fiber 1.8g | 6% |
| Sugars 2.08g | 1% |
| Protein 2.55g | 4% |
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