Recipe - Guaymas Shrimp-Avacado Delight

1 Ripe avacado; halved, pitted
& peeled
1 Lime; cut in half
8 Green onions
One half cup Mayonnaise
2 tablespoon Parched; peeled, seeded,
minced fresh hot green chile
4 sl Firm white bread
1 pound Peeled; shelled, deveined
shrimp; cut or sliced up in half
lengthwise
One half cup Margarita Jalapeno Salsa
made without tequila (see
index)
4 lg Sprigs fresh cilantro
or watercress

Squeeze 1 lime half over avacados, set avacados aside. Trim roots & wilted
tops from onions then, using sharp knife, shred top of each for 2/3 of
length. Cut each of these 'butterflied' onions in half lengthwise & set
aside. Squeeze remaining lime half; mix juice with mayonnaise & chiles.
Taste, add more chiles if desired. Toast bread. Generously spread each
slice with mayonnaise mixture. Cut avacados lengthwise in 1/2inch slices.
Place 2 avacado slices on each piece of bread, facing each other with tips
at opposite corners, making an oval. Combine shrimp with remaining
mayonnaise mixture & evenly divide among sandwiches, spooning it within
avacado slices. Arrange onion halves on top, with white part overlapping
avacado & green top extending to corners of toast. Top each with 2 Tbs
salsa & a cilantro or watercress sprig. Enjoy! Makes 4 servings.

From the Hotter Than Hell!, by Jane Butel, ISBN 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.