Ingredients
- Sandwich:
- 4 ea. bolillo rolls or hoagie rolls, sliced lengthwise & toasted
- 4 oz. goat cheese
- 1/2 lb. medium-size shrimp, peeled and deveined
- 2 ea. Avocados From Mexico
- 1 c. baby arugula
- Frontera Avo-Lime Vinaigrette:
- 2/3 c. olive oil
- 1/3 c. shallots, chopped
- 1/4 ea. fresh garlic clove
- 1/4 ea. lime, juiced
- 2/3 t. sugar
- 1/3 t. chili powder
- Salt to taste
- Pepper to taste
Instructions
- In a blender or food processor, blend all Frontera Avo-Lime Vinaigrette ingredients until smooth.
- In a medium bowl, marinate the shrimp with 1/3 cup Frontera Avo-Lime Vinaigrette. Cover and refrigerate for 1 to 4 hours.
- In a small bowl, mash 1 avocado with 1/4 cup Frontera Avo-Lime Vinaigrette; season with salt and pepper.
- Slice the remaining avocado.
- Drain the shrimp, discarding the marinade. Heat a nonstick skillet over medium-high heat and sauté the shrimp for 2 minutes on each side until firm. Remove from heat; add the remaining Frontera Avo-Lime Vinaigrette and toss until shrimp are well coated.
- To assemble, spread goat cheese on the top half of each roll. On the bottom half, spread the avocado mash, then layer with shrimp, avocado slices, arugula, and goat cheese. Cover with top half of roll 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!