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Recipe Detail Page
Grilled Shrimp Torta with Spicy Guacamole
Early Summer 2023
A torta is a hugely popular style of sandwich in Mexico. When it comes to fillings, just about anything goes, however the roll should be crusty with a soft interior. Mexicans will use a bolillo roll, but, here, a good option is a Portuguese papo secos. If you want to make the guacamole separately as a dip, add 2 tbsp (30 mL) chopped tomato.
Serves 4
SPICY GUACAMOLE
2 tbsp (30 mL) fresh lime juice
1/4 cup (60 mL) finely chopped red onion
2 ripe avocados
1 jalapeño pepper, finely chopped
2 tsp (5 mL) hot sauce, preferably Cholula
1/3 cup (80 mL) chopped cilantro
Salt to taste
SANDWICHES
1 clove garlic
4 tbsp (60 mL) canola or sunflower oil, divided
1 tsp (5 mL) ancho chili powder
1/4 tsp (1 mL) ground chipotle
1 1/3 lb (605 g) colossal (16/20) uncooked shrimp, peeled, deveined
Salt and freshly ground pepper to taste
1 tbsp (15 mL) cider vinegar
1/2 tsp (2 mL) honey
Pinch dried oregano
4 large crusty rolls
8 slices ripe beefsteak tomato
Finely sliced iceberg lettuce
1. For the spicy guacamole, combine lime juice and onion in a large mixing bowl. Let stand 15 minutes. Halve and pit avocados, and scoop out flesh into the bowl. Roughly mash with a fork or potato masher. Stir in jalapeño, hot sauce, cilantro and salt. Transfer to an airtight container. Press a piece of plastic wrap against surface of guacamole. Cover and refrigerate up to 4 hours.
2. For the sandwiches, grate garlic on a rasp into a large mixing bowl. Transfer a pinch of garlic to a small bowl and set aside. To the large mixing bowl, add and stir in 2 tbsp (30 mL) oil, ancho and chipotle. Add shrimp. Season with salt, if necessary—most shrimp are salty enough—and pepper. Mix thoroughly. Divide shrimp between four long, metal skewers. Cover and refrigerate at least 30 minutes and up to 2 hours.
3. To small bowl with pinch of garlic, add and whisk in remaining 2 tbsp (30 mL) oil, vinegar, honey and oregano until honey is dissolved. Season with salt and pepper. Cover dressing and refrigerate until ready to use.
4. Preheat barbecue to medium-high.
5. Clean and oil grate. Grill shrimp until cooked through, about 2 1/2 minutes per side. Transfer to a plate and remove from skewers with tongs.
6. Split buns and smear bottoms generously with guacamole. Divide shrimp over guacamole. Top with tomato and season with salt and pepper. Top with lettuce. Drizzle dressing over lettuce. Cover with bun tops and serve immediately.
Serves 4
