If you want an easy and quick dinner or lunch, you’ll love my California Shrimp Sandwiches. They’re a delightful combination of salty, briny capers, garlic, meaty shrimp, smooth and cool avocado, and salty, crispy bacon on toasted Gluten Free (GF) bread.
Check them out!
First, I make a mayonnaise concoction using 3 tablespoons of Mayo, 1 minced garlic clove, and 2 teaspoons of chopped capers. Then I set that aside to work on the rest of the sandwich.
Next I crisp up some bacon, and set that aside to cool on a paper towel.
Then I season my peeled and deveined shrimp with salt and pepper, and cook them for about 3-5 minutes, until pink, and then finish them when a squeeze of lemon.
Finally, toasted some GF bread, and then I assembled my sandwiches adding sliced avocado and baby spinach. Tomato would be good on these sandwiches, too!
California Shrimp Sandwiches
- 4 slices Gluten Free bread
- Jumbo Shrimp, peeled and deveined, about 4 per sandwich
- 2 slices of Bacon, cooked crisp, 1 slice per sandwich
- 1 Avocado, sliced
- 3 tablespoons Mayonnaise
- 2 teaspoons Capers, chopped
- 1 Garlic clove, minced
- 1 Lemon
- 1 Tomato (optional)