From craving to table
Instructions
- 1
In a bowl, toss the shrimp with olive oil, chili powder, cumin, garlic powder, salt, and black pepper until evenly coated.
- 2
Heat a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes per side, until shrimp are pink and just cooked through. Remove from heat.
- 3
In a small bowl, mix mayonnaise, chipotle in adobo, and lime juice to make the chipotle mayo.
- 4
Lightly toast the bolillo rolls under a broiler or in a skillet cut side down until golden.
- 5
Spread the chipotle mayo generously on both sides of each roll.
- 6
Layer each roll bottom with lettuce, tomato slices, red onion, avocado slices, and a generous portion of shrimp.
- 7
Top with fresh cilantro leaves if desired, then place the top half of the roll on each sandwich.
- 8
Serve immediately while warm.