Cinco de Mayo is coming up this weekend. Since we enjoy eating Mexican food, we make the most of Cinco de Mayo and prepare Mexican dishes that incorporate Mexican food items into the menu. This dish shows off some of our favorite products from Mexico.

Tomatoes (one of Meso-America’s greatest gifts to the world) and chile peppers are two of the world’s first cultivated foods. Both were staples in the diets of the ancient Aztecs and Mayans. Avocados are also native to Mexico, cultivated there as early as 500 BC. (Avocado trees were brought to California in the late 19th century and became a cash crop for the Golden State in the late 1970s.) The colonization of Mexico by the Spaniards in the early 16th century brought garlic (the strongest-flavored member of the lily family that is edible) and other herbs and spices to Mexico. Spanish conquistadores also brought the citrus fruits of lemons, limes, and bitter oranges to Mexico, all of which have also become integral parts to Mexican dishes. Lime is the citrus fruit featured in this dish. Time for the recipe!

Mexican Shrimp Sandwich

Mexican Shrimp Sandwiches (adapted from delish.com) Time Required: 20 minutes, Makes 4 sandwiches

Ingredients:

• 1 1/2 pounds raw shrimp, peeled, deveined, tails removed
• 2 tablespoons extra-virgin olive oil
• juice of 1 lime, divided
• 1 clove garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• kosher salt
• 1/4 cup mayonnaise
• 1/2 tablespoon hot sauce
• 4 (8″) rolls
• 1 avocado, thinly sliced
• 2 tomatoes, thinly sliced
• 1 cup green or purple cabbage, shredded

Directions:

Preheat the oven to 400°F.  Whisk together the olive oil, 1 tablespoon of lime juice, garlic, chili powder, and cumin.

Combine the oil with the garlic & spices.

In a large bowl, toss the shrimp with the oil mixture. Season it liberally with salt.

Coat the shrimp with the oil mixture.

Spread the shrimp on a baking sheet and bake them until they are pink and cooked through, about 8 to 10 minutes.

Bake the shrimp.

Meanwhile, make the spicy lime mayo. In a small bowl, whisk together 1/2 tablespoon lime juice with the mayonnaise and hot sauce. Toast the rolls, if desired.

Mix up the spicy mayo.

Open the rolls and spread the cut sides with the spicy lime mayo, then add some shrimp, a few slices of avocado and tomato, and a handful of cabbage.

Assemble the sandwich.

Serve immediately.

Enjoy!

There’s lots of authentic Mexican flavors in this sandwich!  ~Linda

Mexican Shrimp Sandwiches (adapted from delish.com) Time Required: 20 minutes, Makes 4 sandwiches

Ingredients:

• 1 1/2 pounds raw shrimp, peeled, deveined, tails removed
• 2 tablespoons extra-virgin olive oil
• juice of 1 lime, divided
• 1 clove garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• kosher salt
• 1/4 cup mayonnaise
• 1/2 tablespoon hot sauce
• 4 (8″) rolls
• 1 avocado, thinly sliced
• 2 tomatoes, thinly sliced
• 1 cup cabbage, shredded

Directions:

Preheat the oven to 400°F. Whisk together the olive oil, 1 tablespoon of lime juice, garlic, chili powder, and cumin. In a large bowl, toss the shrimp with the oil mixture. Season it liberally with salt.

Spread the shrimp on a baking sheet and bake them until they are pink and cooked through, about 8 to 10 minutes.

Meanwhile, make the spicy lime mayo. In a small bowl, whisk together 1/2 tablespoon lime juice with the mayonnaise and hot sauce. Toast the rolls, if desired.

Open the rolls and spread the cut sides with the spicy lime mayo, then add some shrimp, a few slices of avocado and tomato, and a handful of cabbage. Serve immediately.