Shrimp and Potato Bocadillos

Description:

Pilgrims have to sometimes eat on the move, and these handheld sandwiches provide the flavors of Spain in some traditional and unique ways.  

Serves: 1 person

Cook Time: 20 minutes

INGREDIENTS:

1 Small Baguette or sandwich roll

2 tsp Olive Oil

1 Cubed Potato (medium sized, boiled and peeled)

1/2 Cup Fresh Shrimp, chopped

1 tsp Salt

1 tsp Pepper

1 Tbsp Mayonnaise

1/4 Cup Arugula

1 Sliced Roma Tomato

How To Make:

1. Boil, peel, & cube potatoes into ¼ inch pieces.
2. Chop fresh shrimp into ¼ inch pieces.
3. Cut the bun lengthwise.
4. Add olive oil to a pan & saute potatoes until they slightly turn golden brown.
5. Add shrimp to the pan and saute until they turn pinkish white.
6. Add mayonnaise, salt & pepper. Then, mix together.
7. Assemble the bocadillo by adding slices of tomato, arugula, & the shrimp and potato mixture.
8. Cut in half and serve.