- 4 ea. dark rye bread, sliced and toasted
- 3/4 lb. Argentinean shrimp
- 2 ea. bacon slices, cooked and crumbled
- 3/4 ea. Avocados From Mexico, diced
- 1-1/2 c. arugula
- 1 ea. garlic clove, minced
- 1 T. extra virgin olive oil
- 1 T. mayonnaise
- 1 t. dill, chopped
- 1/2 t. dijon mustard
- 1/4 t. honey
- Salt and pepper to taste
- Heat olive oil in a skillet on medium-high; be sure the whole skillet is coated. Cook the shrimp for 2-3 minutes on each side, for a total of 4-6 minutes.
- Just before the shrimp start to turn pink, add garlic to the skillet and stir. Cook for 30 seconds, remove from heat, put in bowl and cool.
- In a medium bowl, put 1/2 of the avocado along with all the mayonnaise, honey, mustard, dill and salt and pepper to taste and mash until fairly smooth.
- Add the avocado mixture to the cooled shrimp and mix in the crumbled bacon. Stir until combined.
- On each slice of toasted bread, evenly distribute the arugula. Then do the same with the shrimp salad and top with remaining diced avocado and serve.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!