Spicy Shrimp Sandwich

It’s Fat Tuesday, which means Lent starts tomorrow. For me as a Catholic, that means no meat on Ash Wednesday as well as the Fridays during this season of fasting and abstaining.

I’ve already stocked my pantry with several cans of chunk light tuna along with a couple of cans of salmon in anticipation.

But I haven’t waited forl Lent to get started. We had a salmon loaf the other night with creamed peas, carrots and potatoes. It’s one of my favorite meals. I also envision a tuna casserole or two before the meatless Fridays routine comes to an end.

What I’m really looking forward to is fixing the shrimp that’s been socked away in the freezer.

I make a couple of shrimp dishes that we really like, but the recipe for the following sandwich looks real interesting, especially the spicy chili mayonnaise topping. This sandwich definitely will find its way to our dinner table in the next couple of weeks.

Shrimp Sandwiches with Chili Mayonnaise
1 cup mayonnaise
2 tablespoons minced red onion
1 tablespoon lemon or lime juice
2 teaspoons bottled red chili sauce (such as sriracha) or to taste
8 slices white bread or brioche, toasted
1 pound large cooked cleaned shrimp, sliced lengthwise
1 small bunch arugula
1 large ripe avocado, sliced
Whisk together the mayonnaise, red onion, lemon juice and chili sauce in a small bowl.
Spread half of the toast slices with 1 tablespoon chili mayonnaise each, or to taste; layer with shrimp, arugula leaves, then avocado. Top with remaining slices of toast; press lightly with palm of hand. Slice on diagonal.
Yield: 4 sandwiches.
Approximate nutritional analysis per sandwich: 414 calories, 29 percent of calories from fat, 21 grams fat (3 grams saturated fat), 173 milligrams cholesterol, 32 grams carbohydrates, 24 grams protein, 628 milligrams sodium, 6 grams fiber.