Cook Time: ~25 min
2 avocados, halved, peeled, and pitted
Cajun seasoning, plus 1 Tbsp
2 Tbsp canola oil
2 Tbsp apple cider vinegar
¼ small red onion, minced
1 tomato diced
1lb shrimp, peeled and deveined
4 6-inch pieces French bread loaf, halved
4 leaves romaine lettuce, sliced into ribbons
Mayonnaise or other spread
1. Heat oil non-stick pan over high heat. Coat the avocado halves in Cajun seasoning. Add avocados and sear until blackened on both sides, 2 to 3 minutes per side. Remove the avocadoes from the pan, allow to cool slightly, dice into 1-inch pieces, and then lightly toss with the apple cider vinegar, red onion, and diced tomato. Set aside.
2. Preheat your grill to direct, high heat. (A grill pan will work if you’re cooking indoors.) In a small bowl, combine the shrimp and Cajun seasoning and mix until well coated. Place the shrimp on well-oiled grill grates and grill until pink and cooked through, 2 to 3 minutes on each side.
3. Spread mayonnaise on each halved French bread loaf. Top with a tomato slice each, 4 shrimp, equal amounts of the avocado relish, and shredded lettuce. Makes 4 sandwiches.