Prep Time: 10 mins
Cook Time: none
Servings: 2
Shrimp, Avocado and Cilantro Sandwiches
Rate this recipe for points
18
Enjoy a fresh burst of seafood flavour with Shrimp, Avocado and Cilantro Sandwiches. Dempster’s® 100% Whole Whole Grain Multigrain Bread serves as a tasty base for the Danish smorrebrod-influenced toppings on these open-faced sandwiches. They're a unique way to shake up your everyday lunchtime options. Serves two.
Enjoy a fresh burst of seafood flavour with Shrimp, Avocado and Cilantro Sandwiches. Dempster’s® 100% Whole Whole Grain Multigrain Bread serves as a tasty base for the Danish smorrebrod-influenced toppings on these open-faced sandwiches. They're a unique way to shake up your everyday lunchtime options. Serves two.
Ingredients
- 2 slices Dempster's® 100% Whole Grain Multigrain Bread, toasted
- 2 tbsp (30 mL) mayonnaise
- ½ ripe avocado, pitted and thinly sliced
- ½ cup (125 mL) baby shrimp
- 2 tbsp (30 mL) corn kernels, thawed
- 2 tsp (10 mL) chopped fresh chives
- 1 tsp (5 mL) lemon juice
- ¼ tsp (1 mL) each salt and pepper Fresh cilantro leaves
- 1 thin lemon slice, halved
Directions
- Spread mayonnaise over each slice of bread.
- Evenly layer avocado slices over top.
- Toss together shrimp, corn, chives, lemon juice, salt and pepper; divide mixture evenly over avocado.
- Top each sandwich with cilantro and half of a lemon slice.
Tips:
Add Bibb lettuce leaves if desired.
Replace cilantro with fresh dill if desired.
Add a sliced hard-boiled egg to the sandwich if desired.
