Aug. 24--Succulent shrimp and creamy avocado slices stacked on brioche spread with spicy chili mayonnaise sounds like a summer lunch too irresistible to resist. Pair it with a crisp white wine and, if possible, eat outdoors.
Find the recipe, from food writer Emily Nunn, in our "Summer Cooking: Kitchen-Tested Recipes for Picnics, Patios, Grilling and More," a compilation of more than 100 recipes from the Chicago Tribune's archives. All tested in the Tribune's test kitchen, the recipes include everything for summer entertaining: cocktails, appetizers, quick salads, grilled entrees, plenty of sides and desserts.
To celebrate summer and "Summer Cooking," we're publishing a recipe a week from the book. For more, go to chicagotribune.com/summercooking.
The hardcover book, published by Evanston-based Agate Surrey, is $24.95 wherever cookbooks are sold and also at store.chicagotribune.com.
Compton is a freelance reporter.
Shrimp sandwiches with chili mayonnaise
Prep: 20 minutes
Makes: 4 sandwiches
1 cup mayonnaise
2 tablespoons minced red onion
1 tablespoon lemon or lime juice
2 teaspoons bottled red chili sauce (such as Sriracha) or to taste
8 slices white bread or brioche, toasted
1 pound large cooked, cleaned shrimp, sliced lengthwise
1 large ripe avocado, sliced
1. Whisk together the mayonnaise, red onion, lemon juice and chili sauce in a small bowl.
2. Spread half of the toast slices with 1 tablespoon chili mayonnaise each, or to taste; layer with shrimp, arugula leaves,, then avocado. Top with remaining slices of toast; press lightly with palm of hand. Slice on diagonal.
