Spicy Shrimp Sandwiches on Milkbread

A favorite from the Eatery menu, ready to be enjoyed at home! Our house made Spicy Shrimp Salad, made with pink shrimp from Oregon's coastal waters, mama lil's peppers, pickled veggie aioli. Sweet, briny, & a little spicy! Paired with sunflower & pea tendril microgreens, and the bread everyone is asking about! What you’ll receive: Balong Milk Bread Loaf, Pre-sliced The Minnow's Spicy Shrimp Salad Sunflower & Pea Tendril Microgreens Organic Avocado What you’ll need: Nothing! Recipe instructions: Toast the milk bread until golden brown, 3-5 minutes While the bread is toasting, add the spicy salad mix to a medium bowl with the microgreens and mix together. Spread about a quarter of the avocado on one slice of the toasted bread, put a large scoop (about 1 cup) of the shrimp salad & microgreens mix on top, then the second slice of bread. Slice in half and enjoy with your favorite chips, a bowl of soup, or a fresh salad!