Chef Wayne Harley Brachman
Porter House, New York City

Ingredients
2 baguettes (French breads)
2 Hass Avocados from Mexico
1 pound large shrimp (25-30 count), peeled & deveined
1/4 cup flour
2 tablespoons vegetable oil, preferably canola
2 tablespoons olive oil
4 cloves garlic, minced
Juice of 1 lemon (2 tablespoons)
1 teaspoon oregano
Salt and pepper
Mayonnaise

Instructions
Split the baguettes lengthwise. Peel and seed the Hass Avocados. Cut into 1/4-inch slices. Toss the shrimp in the flour just to lightly coat. Discard any excess flour. Heat a large skillet over medium-high heat for 2 minutes. Add 1 tablespoon vegetable oil and let it heat up for 30 seconds. Add as much shrimp as will fit comfortably in one layer. Sauté for 1-2 minutes on each side until they curl up, turn pink and are barely cooked through. (You may have to do this in two batches. If so, you'll also have to add another tablespoon of oil before adding the second batch.) Remove the shrimp to a large plate. In the same skillet, heat the olive oil over medium-high heat for 1 minute. Add the garlic and cook for 1 1/2 minutes, until softened. Add lemon juice and oregano. Cook together for 1 minute, scraping up all the gunk from the bottom of the pan.

Add the shrimp and cook for 30 seconds to heat through and coat with sauce. Season with salt and pepper. Spoon the shrimp, with the garlic oil, onto the bottom halves of the baguettes. Top with sliced Hass Avocado and lettuce. Lightly spread mayonnaise on the top halves of bread and cover to make sandwiches.

Cut into 4-6 sandwiches.