Happy weekend, everyone! Have you got any special plans this weekend? I watched the first 30 mins of The Walking Dead, so I will be watching that all weekend. I’ll have nightmares about zombies, but I can’t stop.

Jason and I plan to take our 5-year-old niece to the dress rehearsal of her ballet. We will be annoying “parents” who squished their way into the studio in order to get a good seat in front to watch Sherman do her cute ballet moves and twirl in her adorable outfit. She is indeed the cutest in her class, and I’m not biased. Maybe just a little.

While I wait, here are some sandwiches to enjoy on the weekend. The sandwich is made with roasted shrimp, avocados that are freshly sliced, and a broccoli slaw. The bread can be any type you like, but I recommend using a freshly baked roll. The bread quality must match the other ingredients, if not exceed them. Make sure you make at least two sandwiches – just one is not enough.


Peeled and deveined 1 pound medium Shrimp

Olive oil two tablespoons

To taste, add Kosher Salt and freshly ground Black Pepper

Four poppy seed rolls split and toasted for serving

Avocado, halved, seeds removed, peeled, and thinly sliced


1/4 cup plus two tablespoons Greek yogurt

1/4 cup plus two tablespoons mayonnaise

Apple cider vinegar three tablespoons

Sugar to taste: 1 teaspoon or more

A mixture of broccoli slaw, 3 cups


In a medium-sized bowl, whisk together Greek Yogurt, Mayonnaise, Apple Cider Vinegar, and Sugar to taste. Pour the mixture over the broccoli slaw and mix with a rubber spatula. Place in the fridge for at least an hour.

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

Place the shrimp on a baking sheet. Add salt, pepper, and olive oil to taste and gently combine. Place in the oven and roast for 6-8 minutes, until they are pink, cooked, and firm.

Sandwiches on rolls are great with avocado, broccoli slaw, and roasted shrimp.