Open-Faced Shrimp-And-Avocado Sandwiches Recipe

Name: Open-Faced Shrimp-And-Avocado Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 thick bacon slices; 1 pound peeled, medium-size raw shrimp, deveined; 3/4 teaspoon kosher salt, divided; 1/4 teaspoon freshly ground black pepper; 1/4 cup fresh lemon juice, divided; 1 (5-oz.) package arugula; 1 1/2 cups cherry tomatoes, halved; 1 cup fresh corn kernels (about 2 ears); 1/4 cup thinly sliced red onion; 1 tablespoon extra virgin olive oil; 4 (1-inch-thick) country bread slices, toasted; 1 garlic clove, crushed; 2 tablespoons mayonnaise; 2 avocados, peeled and sliced; 2 tablespoons fresh dill, chopped

Servings: persons

4 thick bacon slices
1 pound peeled, medium-size raw shrimp, deveined
3/4 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
1/4 cup fresh lemon juice, divided
1 (5-oz.) package arugula
1 1/2 cups cherry tomatoes, halved
1 cup fresh corn kernels (about 2 ears)
1/4 cup thinly sliced red onion
1 tablespoon extra virgin olive oil
4 (1-inch-thick) country bread slices, toasted
1 garlic clove, crushed
2 tablespoons mayonnaise
2 avocados, peeled and sliced
2 tablespoons fresh dill, chopped

1
Cook bacon in a medium skillet over medium heat 12 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in skillet. Cut bacon into 1-inch pieces.
2
Cook shrimp and 1/2 tsp. salt in hot drippings over medium-high heat 2 minutes on each side or until bright pink. Remove from heat, and stir in pepper and 2 Tbsp. lemon juice.
3
Toss together arugula, tomatoes, corn kernels, onion slices, olive oil, bacon, and remaining lemon juice.
4
Rub 1 side of each bread slice lightly with garlic. Spread about 1/2 Tbsp. mayonnaise on each bread slice; top with avocado slices and shrimp mixture. Sprinkle with chopped dill, and serve with arugula mixture.

853

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 thick bacon slices, 1 pound peeled, medium-size raw shrimp, deveined, 3/4 teaspoon kosher salt, divided, 1/4 teaspoon freshly ground black pepper, and more.

Yes, Open-Faced Shrimp-And-Avocado Sandwiches falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Open-Faced Shrimp-And-Avocado Sandwiches

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