It is so wonderful that today is Friday. It’s not just because it is the end of the week or because I can sleep in tomorrow rather than being stuck in LA traffic. Jason will be coming home tomorrow, too! I haven’t been able to see him in a month, so I’m ecstatic he will be arriving Saturday morning.

Instead of cooking all weekend and blogging, I’ll be eating a delicious burger at Father’s Office and a piece of cake from sweet lady Jane (it could be two or three slices). I know I will gain 5-10 pounds over the weekend, but it’s worth it. Once he leaves, we’ll go back to our cereal dinners.

Before I go on to my weekend of fun, I want to leave you this sandwich. It’s a glorious sandwich. The sandwich is filled with roasted shrimp, with just the right amount of seasoning for a little heat. It also has sliced avocados and chipotle mayo I made a few days ago to go with my Carnitas Avocado Pizza. You get two avocados because I learned that one can never have enough!


Peeled and deveined 1 pound medium Shrimp

Olive oil one tablespoon

Cumin 1 teaspoon

One teaspoon of garlic powder

Half a teaspoon of chili powder

To taste, add Kosher Salt and freshly ground Black Pepper

Chipotle avocado mayonnaise

Toast 1 baguette into 3-4 equal pieces.

Romaine lettuce leaves for serving

Avocado slices for serving

For the CHIPOTLE AVOCADO Mayonnaise

1-3 chipotle peppers in adobo sauce

One avocado pitted and chopped

1/4 cup mayonnaise

1/4 cup Greek yogurt

Juice of one lime

1/4 teaspoon of salt


Preheat oven to 400 degrees F. Line the baking sheet with parchment.

For the chipotle avocado mayonnaise, combine the avocados, Greek yogurt, and lime juice with the mayonnaise in a bowl. Set aside.

Combine shrimp in a large bowl with olive oil, cumin powder, garlic powder, and chili powder. Add salt and pepper to taste.

Place the shrimp mixture on a baking sheet. Place in the oven and roast until shrimp is pink, cooked, and firm, approximately 6-8 minutes.

Serve sandwiches with romaine lettuce and avocado mayonnaise.