Spicy Roasted Shrimp Sandwich with Chipotle Avocado Mayonnaise

A loaded shrimp sandwich with a kick of heat and a double dose of avocado goodness!

I could not be more excited that it is finally Friday. Not only because it’s the last day of the work week or because I get to look forward to sleeping in tomorrow instead of being stuck in LA traffic but also because Jason is coming home tomorrow! I haven’t seen him for a month so I am absolute ecstatic that he’ll be flying in Saturday morning.

So instead of staying in, cooking up a storm and blogging all weekend, I will be out indulging in an awesome burger from Father’s Office and a slice of cake (it may be 2-3 slices) from Sweet Lady Jane. I’m sure I’ll gain about 5-10 pounds in a single weekend but it’ll be so worth it. After all, once he’s gone, it’ll be back to cereal dinners.

But before I depart on my fun-filled weekend ahead, I leave you with this sandwich. A glorious sandwich, actually. It’s filled with roasted shrimp with just enough seasoning to give you a little heat, sliced avocado and a generous drizzling of that chipotle avocado mayo I made not too long ago for the Carnitas Avocado Pizza. Yes, you get two doses of avocado because I’ve learned that you can never have too much!

Just be sure to serve this baby on a toasted baguette, although if you do, you’ll definitely be begging for more!

Spicy Roasted Shrimp Sandwich with Chipotle Avocado Mayonnaise

Yield: 4 servings

Prep: 15 minutes minutes

Cook: 10 minutes minutes

Total: 25 minutes minutes

A loaded shrimp sandwich with a kick of heat and a double dose of avocado goodness!

5 stars (5 ratings)

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Ingredients

• 1 pound medium shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• ½ teaspoon chili powder
• Kosher salt and freshly ground black pepper, to taste
• Chipotle avocado mayonnaise
• 1 baguette, cut it into 3-4 equal pieces, toasted, for serving
• Romaine lettuce leaves, for serving
• Sliced avocado, for serving

For the Chipotle Avocado Mayonnaise

• 1-3 chipotle peppers, in adobo sauce
• 1 avocado, pitted and chopped
• ¼ cup mayonnaise
• ¼ cup Greek yogurt
• Juice of 1 lime
• ¼ teaspoon salt

Instructions

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
• To make the chipotle avocado mayonnaise, combine chipotle peppers, avocado, mayonnaise, Greek yogurt, lime juice and salt in the bowl of a food processor; set aside.
• In a large bowl, combine shrimp, olive oil, cumin, garlic powder, chili powder, salt and pepper, to taste.
• Place shrimp mixture onto the prepared baking sheet. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes.
• Serve sandwiches on a baguette with romaine lettuce, avocado, shrimp and chipotle avocado mayonnaise.

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