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Crispy Shrimp Torta

Crispy Shrimp Torta


  • 4 oz HIDDEN BAY® Shrimp Breaded Hand Oriental Butterfly, 21-25 Clean Tail, Individually Quick Frozen
  • 1/8 tsp Cumin Seed, Ground)
  • 1 Tbsp Mayonnaise Heavy Duty
  • 1/2 oz Bean Pinto Refried with Lard
  • 1 ea Roll Telera 3-Ounce Slice Thaw & Serve, Frozen, Toasted
  • 1/2 oz Lettuce Shredded 1/8", Fresh
  • 1/4 oz Salsa Pico De Gallo, Refrigerated
  • 1/8 ea Cilantro Bunched Fresh, Torn
  • 1/4 ea Avocado Hass #2 Breaker, Fresh, Sliced


  1. Deep fry the shrimp and cut the tails off.
  2. Mix the cumin and mayonnaise together and refrigerate.
  3. Spread the refried beans on the bottom of the roll. Top with the shredded lettuce and pico de gallo.
  4. Place shrimp and cilantro on lettuce and salsa.
  5. Finish with sliced avocado and slather the top bun with the cumin mayo.

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