Panini with Shrimp, Avocado & Mozzarella | Peggy Lampman's dinnerFeed

Recipe: Panini with Shrimp, Avocado & Mozzarella

2-3 small ripe avocados, pitted, flesh removed, mashed a bit with a fork
1 Roma tomato, seeds removed and diced
1 teaspoon plus 1 tablespoon fresh squeezed lemon juice
Scant teaspoon minced garlic
Red pepper flakes
6 slices of dense bread, 3 rolls or 1 (12-inch) ciabatta loaf, sliced through the center then into 3 sandwich portions
Extra-virgin olive oil
6 slices mozzarella, cut to fit bread
6 extra-large shrimp, halved lengthwise
9-12 thin asparagus spears, blanched in salted water

Combine mashed avocado, tomato, 1 teaspoon lemon juice and garlic. Season to taste with kosher salt and red pepper flakes. (You’ll need about 1 1/2 cups total.)
Place bread (cut side down, crust side up, if using rolls or crusty bread) on work surface and brush with oil. Turn bread over and place half of cheese on half of bread. Spread avocado mixture over cheese, leaving 1/2 inch clearance on exterior sides.
Drizzle remaining tablespoon of lemon juice over shrimp and asparagus spears; arrange shrimp over avocado mixture and top with asparagus. Top with another slice of cheese and remaining bread.
Meanwhile, if using a panini maker or sandwich press, preheat according to manufacturer’s instructions. Grill over medium to medium-high heat until cheese is melted and bread is crisp.

Number of servings (yield): 3 panini