Mile-high Shrimp Sandwiches

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1 large carrot, peeled and julienned
• salt
• 1/4 cup julienned red onion
• 2 teaspoons fresh lemon juice
• 2 teaspoons light brown sugar
• 1/2 teaspoon grated fresh ginger
• 1 pinch cayenne pepper, to taste
• kosher salt
• 1 avocado
• 1 lime, juice of
• 6 slices sourdough bread or 6 slices other coarse crusty bread, light toasted
• 1 package radish sprouts or 1 package alfalfa sprout
• 1 1/2 lbs peeled deveined and cooked shrimp

Recipe

• 1 blanch the julienned carrot in rapidly boiling salted water for about 30 seconds, or until the color is set, but the carrot is still very crip.
• 2 drain well and cool under cold running water.
• 3 pat dry.
• 4 combine carrot, onion, lemon juice, brown sugar, ginger and cayenne in a small bowl and toss to mix.
• 5 season with salt and additional cayenne, if desired.
• 6 set aside.
• 7 halve avocado, remove pit and scoop the flesh into a small bowl.
• 8 mash, then add the lime juice and salt to taste; stir to combine.
• 9 lay the toast on a plate.
• 10 spread with the mashed avocado, then lightly mound some sprouts over the avocado and sprinkle with the carrot salad.
• 11 arrange the shrimp over the salad.
• 12 *cook the shrimp anyway you like but this is great with hot off the grill (indoor or outdoor) shrimp!