LCBO Food & Drink Early Summer 2023

ALL ON DECK

Grilled Shrimp Torta with Spicy Guacamole 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. 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

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 remain ing 2 tbsp (30 mL) oil, vinegar,

tomato and season with salt and pepper. Top with lettuce. Drizzle dressing over lettuce. Cover with bun tops and serve immediately.

honey and oregano until honey is dissolved. Season with salt and pepper. Cover dressing and refrigerate until ready to use.

8 slices ripe beefsteak tomato Finely sliced iceberg lettuce

Serves 4

4. Preheat barbecue to medium-high.

1. For the spicy guacamole, combine lime juice and onion in a large mixing bowl. Let stand 15 minutes. Halve and pit avoca dos, and scoop out flesh into the bowl. Roughly mash with a fork or potato masher. Stir in jalapeño, hot sauce, cilantro and salt. Trans fer to an airtight container. Press a piece of plastic wrap against surface of guacamole. Cover and refrigerate up to 4 hours.

WHAT TO SERVE Stoneleigh Marlborough Sauvignon Blanc LCBO 293043, $18.95 This fruity New Zealand

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

Sauvignon Blanc brings racy gooseberry and passion fruit flavours, matching the shrimp, while balancing the spiciness of the sandwich.

38 FOOD & DRINK EARLY SUMMER 2023