California Avocado Shrimp Po’Boy

Escabeche:

1. Place vegetables in a glass bowl or jar. Bring vinegar, water, pickling spice, and salt to a boil. Pour the vinegar mixture over the vegetables and let mixture cool. Cover and refrigerate until needed.

Sriracha Mayo:

1. Mix all ingredients together in bowl. Cover and refrigerate until needed.

Tempura Fried Shrimp:

1. Heat oil in a deep fryer to 375°F. Mix the cake flour and salt together in a large bowl, then add the cold beer and stir to combine.
2. Per order, dip 3-4 shrimp into the batter, and fry for about 3 minutes until golden brown. Remove from fryer and drain on paper towel lined tray.

Assemble, per order:

1. Place half of an avocado in a small bowl with ¼ tsp lime juice and salt to taste. Mash together with a fork and spread onto top of bun.
2. Spread 2 tablespoons of Sriracha Mayo onto each bottom bun. Top with 1 lettuce leaf, 3 tomato slices, and ½ cup Escabeche. Top with 3-4 tempura fried shrimp and then the top bun. Cut in half and serve with 2 pickle spears.