Shrimp Avocado Hoagies Food

SPICY SHRIMP WITH AVOCADO PUREE

Steps:

• Use a paring knife to score along the inside curve of each shrimp so it lays flat. Put the shrimp in a medium bowl and toss with the lime zest, habanero, coconut oil and some pepper. Cover and marinate in the refrigerator for 30 minutes.
• Preheat a large griddle. Thread each shrimp straight on a skewer; season with salt and remove most of the habanero. Put the shrimp on the griddle using foil to prop up the skewers so they don't touch the griddle and burn. Grill, turning occasionally, until cooked.
• Put the Avocado Puree in six 2- to 3-inch glasses or vessels. Add a shrimp skewer to each.
• Combine the avocado, lime juice, sour cream and cilantro and puree in a mini food processor. Season to taste with the salt and pepper.

SHRIMP WITH AVOCADOS

Steps:

• Cook shrimp in a 5-quart pot of boiling salted water* until just cooked through, 2 to 3 minutes, then drain in a colander.
• Whisk together vinegar, oil, capers, salt, pepper, celery seeds, and Tabasco in a large bowl, then add warm shrimp, onion, celery, and bay leaves and toss to combine. Marinate, covered and chilled, 24 hours to 2 days.
• Just before serving, discard bay leaves. Quarter, pit, and peel avocados and cut into 3/4-inch cubes. Gently stir into shrimp salad, then spoon over lettuce.
• When salting water for cooking, use 1 tablespoon salt for every 4 quarts water.

SHRIMP AVOCADO HOAGIES

Steps:

• In large mixing bowl combine shrimp, avocados, carrots, and salad dressing.
• Halve hoagie buns.
• Using a spoon, slightly hollow bottoms and tops of hoagie buns, leaving 1/2-inch shell. Discard excess bread.
• Toast buns.
• Spoon shrimp mixture into hoagie buns. Serve with lemon wedges.