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Sauteed Shrimp and Avocado Torta

Feb 1, 2012 12:00 PM

YIELD: 6 sandwiches

1 Tbsp. butter

1 Tbsp. olive oil

fresh chopped garlic, to taste

fresh thyme, to taste

1 lb. peeled and deveined med-large shrimp

6 telera (or other rounded) rolls

butter, as needed

1 head Bibb lettuce

1 heirloom tomato

salt and pepper, to taste

1 avocado

mayonnaise, for serving on the side

1. Melt 1 Tbsp. butter and olive oil in sauté pan on high heat with fresh chopped garlic and fresh thyme. Add shrimp, sauté until golden, set aside.

2. Slice rolls. Spread open sides with butter and grill until golden and crusty. Each sandwich: Place leaf of lettuce on the heel. Add 1/6 of shrimp. Top with sliced tomato and sprinkle with salt and pepper. Add 2 thin slices of avocado. Top with the crown and serve with mayo on the side.

Recipe and photo: La Brea Bakery

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© 2012 Penton Media Inc.

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