Rollos de Camarones al Ajillo, Mango, y Aguacate
If I ever open a restaurant, this will be one of the top items on my menu—a shrimp roll on a soft bun, with bacon, sweet-tart chunks of mango, and creamy bites of avocado tossed in a thick, smoky vinaigrette made with a judicious amount of garlic and shallot fried in the rendered bacon fat. The combination of mango and avocado has to be one of the best-kept secrets in the culinary world.
1. Heat a large skillet over medium heat. Add the bacon and cook for 3 to 4 minutes per side, until browned and crisp. Transfer the bacon to a paper towel–lined plate, leaving the fat in the skillet, and set aside.
2. Return the pan with the fat to medium heat, add the shallot and garlic and cook for about 2 minutes, until fragrant, tender, and just beginning to brown. Scrape the garlic and shallot into a medium heatproof bowl, along with the fat. Don’t wash the pan; just set it aside.
3. To prepare the vinaigrette: Add the vinegar, honey, mustard, 1/2 teaspoon salt, and pepper to taste to the bowl with the garlic and shallot. Whisk or mix with a fork until well emulsified. Add the avocados and mangoes, gently toss together, and set aside.
4. Heat the oil and butter over high heat in the skillet you used for the bacon until the oil is hot but not smoking and the butter has begun to foam. Add the shrimp, without crowding the pan (cook them in two batches if necessary). Season with 1/2 teaspoon salt and pepper to taste, and cook, flipping them over once, until seared and browned, no more than 2 minutes. Transfer to a bowl.
5. Open the buns or rolls, trying not to separate the tops from the bottoms, and arrange a layer of cooked shrimp on the bottom of each one. Top the shrimp with the avocado and mango mix and crown each with a couple of slices of bacon. Close the sandwiches and serve.
Text excerpted from Mexican Today, © 2016 by Pati Jinich. Reproduced by permission of Rux Martin Books/Houghton Mifflin Harcourt. All rights reserved.
"Vegetables are perishable, so we don't have any indication of what they looked like 500 years ago," says James Nienhuis, a professor in the Department of Horticulture at the University of Wisconsin.