Adobo Shrimp and Coleslaw Sandwich

 


Adobo Shrimp and Coleslaw Sandwich


1 loaf of sourdough bread

2 avocados peeled, pitted and sliced 

1 lb. fresh shrimp. Peeled and deveined.

2 tbsp  Adobo seasoning 

2 tbsp extra virgin olive oil


Sprinkle Adobo seasoning over shrimp.  Drizzle 1 tbsp of extra virgin olive oil over shrimp and stir to combine.  Make sure all the shrimp are coated with the seasoning. Let shrimp marinade for 10-15 minutes in the refrigerator..


Coleslaw

1 10-14 oz.bag of shredded coleslaw found in the produce aisle. 


Dressing

1 cup mayonnaise

1/4 cup apple cider vinegar

1 tbsp. sugar

1 tbsp. Dijon mustard

1 tsp of salt  

1/4 tsp of pepper

1/2 tsp celery salt




Combine mayonnaise, apple cider vinegar, sugar, Dijon mustard, salt, pepper and celery salt  in a bowl.  Stir well to combine.


Add shredded coleslaw to the bowl and combine.  Place coleslaw in the refrigerator until you are ready to assemble.


Heat remaining extra virgin olive oil in a saute pan on medium high.

Add shrimp and cook for 3 minutes.  Turn shrimp over and cook for another 3 minutes. Place cooked shrimp in a bowl and let cool for 5-10 minutes before assembling the sandwich.


To assemble the sandwich:

Cut open sourdough loaf lengthwise.  

Place shrimp on the bottom piece of the loaf of bread.

Top with coleslaw.

Add slices of avocado and top sandwich with the other piece of sourdough bread.




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