Shrimp and Avocado Sandwich

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Place the shrimp and remoulade in a small bowl and gently stir to combine.

Step 2

Use a large knife to cut an avocado horizontally until it touches the pit. Use the pit as your guide as you cut around the avocado. Pull the two halves apart by twisting in opposite directions. Use the same large knife to give the pit a little whack, then gently twist and lift it out. Use a spoon to scoop out the avocado from the skin and place it on a cutting board. Repeat with the remaining avocado, then thinly slice each half.

Step 3

Spread the avocado slices across half the slices of the brioche and sprinkle with a little salt and pepper to taste. Spoon the shrimp evenly across the avocado, top with a handful of alfalfa sprouts (if using), and sandwich with the remaining slices of brioche. Use a large serrated knife to cut the sandwiches in half.

Step 4

his sandwich stems from a delicious appetizer I once ate at our friends Bruno and Dianne’s house. It was a long time ago, but if memory serves me, I ate most of the platter. Dianne was kind enough to share the recipe, which I tweaked just a little for a lunch option. If you want to serve it as an appetizer, just use baguette slices instead of a larger loaf (and make double if you’re inviting me).