So clearly I have a lot of shrimp in my fridge as this is another ‘shrimp-centric’ recipe. This one incorporates avocado – one of my favorite fruits. Yes, avocados are technically a fruit! I was initially craving a BLT but didn’t have any bacon and my lettuce wasn’t that great. This was the next best thing. Anyway, back to the recipe. It’s divine and perfect for a quick, summer lunch. The dressing on top is key!

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Ingredients for Toast:

• 10 large shrimp, thawed
• 2 slices good quality country or seeded bread
• Mayonnaise
• One avocado sliced in half and then into slices, drizzled with lemon juice and salt
• Thin slices of red onion

Ingredients for Dressing:

• Few tablespoons of Olive Oil
• Half of lemon, juiced
• One clove garlic, grated
• Salt and pepper to taste
• 1 tsp. honey

Preheat oven to 400 degrees. Coat shrimp in olive oil and any seasonings you like. You could do simple salt and pepper. Or, salt, pepper, crushed red pepper flakes and garlic powder. In this case I used a seasoning mix that had elements of a mild taco seasoning. Once seasoned, place on baking sheet covered in foil and bake for six minutes.

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While shrimp is cooking, toast your bread. Slice avocado in half and scoop out one side. Slice into thin pieces. I only used one half avocado for two slices of bread. Tip: If refrigerating the rest of the avocado, leave the pit in…it helps it not turn brown. Spritz the sliced avocado with fresh lemon juice and salt. Thinly slice red onion. Set both aside.

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Time to assemble! Spread a thin or thick layer of mayo on the toasted bread. Next, place your avocado and red onion. Slice baked shrimp into thirds and place on top of the onion. Lastly, drizzle the dressing on top of everything. That’s it! This lunch time sandwich is super quick, healthy and full of delicious flavors. The creamy mayo works well against the zing of the garlic and the spice from the shrimp. Yum! New favorite summer time sandwich. Enjoy and happy Summer Eats!

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