Spicy Shrimp Sandwich with Chipotle Avocado Mayo and a Hasselback Potato

This sandwich was very good and very easy to make. I had picked up a fresh baked multigrain french loaf of bread at the store so that's what I used. If you don't have a food processor you could used a blender or potato masher for the sauce. Also, I forgot to add the lime juice. Whatever. I guess it didn't need it.
Spicy Shrimp Sandwich:

• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon kosher salt
• 1/4 teaspoon chili powder
• 2 teaspoons olive oil
• 1/2 pound medium shrimp (about 20 shrimp) peeled and deveined
• 1 avocado, pitted and diced
• 1/2 cup mayonnaise
• 1 chipotle pepper
• Juice of 1 lime
• 1/4 teaspoon kosher salt
• 2 french rolls
• 4 romaine lettuce leaves

Combine cumin, garlic powder, 1/4 teaspoon kosher salt, chili powder and olive oil together in a bowl. Place shrimp in the bowl and toss to coat.

Combine avocado, mayonnaise, chipotle pepper, lime juice and 1/4 teaspoon kosher salt in a food processor. Pulse until smooth.

Place shrimp in a skillet over medium heat. Cook until pink and cooked through, about 5 minutes.

Toast rolls, if desired. Spread chipotle avocado mayonnaise on the roll. Place lettuce leaves on the bottom half of the roll and place 10 shrimp on each sandwich.

Original recipe found at http://www.lifesambrosia.com/2010/09/spicy-shrimp-sandwich-with-chipotle-avocado-mayonnaise-recipe.html

Hasselback Baked Potato:

• 6 Medium Size Potatoes
• 2 - 3 Cloves Garlic, thinly sliced
• 2 Tbsp Olive Oil
• 2 TBSP Butter
• Sea Salt & Pepper

Preheat the oven to 425˚F. Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.

Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper.

Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.

Original recipe found at

http://www.seasaltwithfood.com/2009/05/hasselback-potatoes.html