Mexican Style Shrimp Po’ Boys

 

1½ lb. shrimp, peeled and deveined, tails removed

2 tbsp. extra-virgin olive oil

Juice of 1 lime, divided

1 tsp. McCormick Garlic Powder

1 tsp. McCormick Chili Powder

½ tsp. McCormick Ground Cumin

kosher salt

½ c. mayonnaise

1 tbsp. Hot sauce

4 rolls (8″)

1 avocado, thinly sliced

2 tomatoes, thinly sliced

1 c. cabbage, shredded

 

1. Preheat oven to 400° and line a large baking sheet with parchment paper. In a large bowl, toss shrimp with olive oil, juice of ½ lime, McCormick Garlic Powder, McCormick Chili Powder, and McCormick Ground Cumin. Season liberally with salt.

2. Spread shrimp onto a baking sheet and bake until pink and cooked through, 8 to 10 minutes.

3. Meanwhile, make spicy lime mayo: In a small bowl, whisk together remaining lime juice with mayonnaise and hot sauce. Toast rolls, if desired.

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