Grilled Shrimp and California Avocado Open-Faced Sandwich

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Nutritional Highlights (per serving)

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46 g
Total Fat
25 g
Total Carbs
23 g
165 mg


Serves: 4
12    large shrimp (approximately 3/4 lbs.), cleaned and deveined
Tbsp.  Spicy Marinade (see make-ahead recipe below)
  slices crusty whole wheat bread, 1/2” thick
Tbsp.  olive oil
  clove garlic, peeled
  ripe, Fresh California Avocados, peeled, seeded and diced
cups  loosely packed arugula leaves, cleaned
1/2  cup  Heirloom Tomato Vinaigrette (see make-ahead recipe below)
  As needed  Salt, to taste
  As needed  Black pepper, to taste
    Spicy Marinade
1/4  cup  Extra virgin olive oil
  cloves garlic, finely minced
tsp.  Paprika
1/2  tsp.  cayenne pepper
tsp.  dried oregano, crumbled
tsp.  dried thyme
1/2  tsp.  salt
1/4  tsp.  black pepper
    Heirloom Tomato Vinaigrette
  heirloom tomatoes
2/5  cup  Extra virgin olive oil
  As needed  Salt, to taste
  As needed  Black pepper, to taste
Tbsp.  Dijon mustard
Tbsp.  sweetened rice wine vinegar
Tbsp.  slivered scallions, bias cut
Tbsp.  cilantro, finely chopped

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. Place the shrimp in a bowl and coat with the marinade. While the shrimp are marinating, preheat your grill.
  2. Using a pastry brush, lightly brush each slice of bread with olive oil. Place the bread on the grill just long enough to lightly toast the bread. Remove the bread from the grill. While the bread is hot, rub one side of each slice of bread with the garlic clove. Set bread aside.
  3. Place the marinated shrimp on the grill and turn periodically. Once cooked through, cut each shrimp into thirds on the bias and transfer to a mixing bowl. Add the avocado and arugula leaves and toss with the Heirloom Tomato Vinaigrette. Season to taste with salt and pepper.
  4. To assemble sandwiches, place the grilled bread slices on a platter and top each slice of bread with the grilled shrimp and avocado mixture. Pour any remaining Heirloom Tomato Vinaigrette over the sandwiches.

Spicy Marinade
Yields 1/4 Cup

  1. Gently heat the olive oil in a small sauté pan over medium-low heat. Add the garlic and stir to coat with the olive oil. Add the remaining ingredients and stir to combine.
  2. Remove from heat and set aside to cool.

Heirloom Tomato Vinaigrette

  1. Preheat oven to 500ºF.
  2. Cut the tomatoes in half and coat with one-third of the olive oil.
  3. Line a cookie sheet with parchment paper and place the tomatoes on the parchment paper, cut side up. Sprinkle the tomatoes with salt and black pepper, to taste.
  4. Place the tomatoes in the oven and cook until the tomatoes soften and begin to char, approximately ten minutes.
  5. Remove the tomatoes from the oven and cool to room temperature.
  6. Once cooled, transfer the tomatoes to the bowl of a food processor. Add the mustard and vinegar. With the food processor running, emulsify the ingredients and gently stream in the remaining olive oil.
  7. Transfer the vinaigrette to a bowl and season to taste with salt and pepper.
  8. Stir in the slivered scallions and cilantro.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Recipe created by chefs Mike Fagnoni and Molly Hawks for the California Avocado Commission.

To view or download a video of the chefs demonstrating this recipe, click here.

Copyright © 2011, Mike Fagnoni and Molly Hawks

Calories 600
Total Fat 46 g
Trans Fat 0 g
Saturated Fat 7 g
Monounsaturated Fat 32 g
Polyunsaturated Fat 5 g
Total Carbs 25 g
Dietary Fiber 9 g
Total Sugar 5 g
Protein 23 g
Cholesterol 165 mg
Sodium 600 mg
Potassium 740 mg

Vitamin A 1117 IU; Vitamin C 21 mg; Calcium 97 mg; Iron 5 mg; Vitamin D 0 IU; Folate 107 mcg; Omega 3 Fatty Acid 0.6 g

% Daily Value*: Vitamin A 29%; Vitamin C 35%; Calcium 10%; Iron 25%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Mike Fagnoni

Chefs Mike Fagnoni and Molly Hawks for the California Avocado Commission

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