Mile High Shrimp Sandwiches

Mile High Shrimp Sandwiches

• 1 large carrot, julienned
• 1/4 cup julienned red onion
• 2 teaspoons fresh lemon juice
• 2 teaspoons light brown sugar
• 1/2 teaspoon grated fresh ginger
• 1 ripe avocado
• 1 package alfalfa sprouts
• 1 1/2 pounds cooked or grilled medium shrimp, peeled, deveined
• 6 large slices sourdough bread, lightly toasted
• Juice of 1 lime
• Pinch of cayenne pepper
• Coarse or kosher salt

Blue cheese dressing

• Blanch the carrots in rapidly boiling, salted water for about 30 seconds, or until the color is set, but the carrots are still very crisp. 
• Drain well and cool under cold, running water. Pat dry.
• Combine the carrots, onion, lemon juice, brown sugar, ginger and cayenne in a small bowl and toss to mix. 
• Season with salt and additional cayenne, as desired. 
• Set aside. (This can be made earlier, covered and refrigerated.)
• Halve the avocado, holding the pit half in the palm of your hand. 
• Whack the sharp side of a kitchen knife in the pit, twist slightly and pull out the pit. 
• Pull off strips of peel from each half or scoop out avocado flesh into a small bowl. 
• Mash with a fork, leaving some texture and adding the lime juice and salt to taste.
• Lay out sourdough toast on a work surface. 
• Spread the mashed avocado mixture on top of the slices. 
• Lightly mound some sprouts on top; sprinkle with the carrot salad. 
• Arrange shrimp on top and generously drizzle with blue cheese dressing.

Serves 6.