Kosher salt and freshly ground black pepper, to taste
Chipotle avocado mayonnaise
1baguette, cut it into 3-4 equal pieces, toasted, for serving
Romaine lettuce leaves, for serving
Sliced avocado, for serving
For the Chipotle Avocado Mayonnaise
1-3chipotle peppers, in adobo sauce
1avocado, pitted and chopped
¼cupmayonnaise
¼cupGreek yogurt
Juice of 1 lime
¼teaspoonsalt
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.