Spicy Shrimp Sandwich with Avocado Chipotle Mayo

I love this mayo. The creamy and spicy go so well together. Add some seasoned shrimp to the mix, and you’ve got yourself an almost po boy. Almost.

Madness

· 2 chipotles in adobe sauce, diced
· 1 avocado, split, peeled
· ¼ c. mayo
· 1 lb. shrimp, raw, deveined, no tails
· ½ t. salt
· ½ t. cumin
· ½ t. chile powder (I like ancho)
· ½ t. garlic powder
· 1 T. butter
· 1 T. olive oil
· 4 sub rolls

Method
1. In a medium bowl, add the diced chipotles and avocado. Using a masher, smash the avocado to a nearly smooth consistency. You could use a food processor for all this, but I like this mayo better when it isn’t completely smooth.

2. Mix in the mayo and set aside.

3. Place the shrimp in a large Ziploc bag. In a small bowl, mix together the salt, cumin, chile powder, and garlic powder. Add the mix to the shrimp bag, seal, and shake to coat the shrimp with the seasoning.

4. Turn on the broiler.

5. In a large skillet, heat the butter and olive oil over medium heat. When the butter melts and bubbles, add the shrimp, cooking for about 5 minutes or until the shrimp are no longer pink.

6. While the shrimp are cooking, split the sub rolls, and spread a thin layer of butter across both halves. Place under the broiler and toast.

7. To assemble, place a toasted roll on a plate. Spread the avocado chipotle mayo on both halves. Place about ¼ of the shrimp on the bottom half and cover with the top.

8. Nosh.

Variants
If you like it a bit more spicy, there are several locations to add more heat. You can up the number of chipotles in the mayo, add more chile powder to the season, or just sprinkle on a bit of your favorite hot sauce at the table. If sandwiches aren’t your thing, this also works well as a taco. Looking for a bit more crunch? Add lettuce at the finish. The mayo really goes well with just about everything.

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