1-First: combine 1/2 teaspoon cumin, 1/2 teaspoon garlic powder, 1/4 teaspoon kosher salt, 1/4 teaspoon chili powder, and 2 teaspoons olive oil in a bowl. Then, toss 1 pound medium shrimp (about 20, peeled and deveined) in the mixture to coat them evenly.

2-Next: in a food processor, blend 1 avocado (pitted and diced), 1/2 cup mayonnaise, 1 chipotle pepper in adobo sauce, 1 teaspoon lime juice, and 1/4 teaspoon kosher salt until smooth to create the chipotle avocado mayonnaise.

3-After that: cook the seasoned shrimp in a skillet over medium heat for about 5 minutes until pink and cooked through. Don’t forget to toast the 4 French rolls if you want extra crunch, spread the chipotle avocado mayonnaise on both halves of each roll, add 1 romaine lettuce leaf to each, and place about 10 shrimp on each sandwich. Serve immediately for the best taste and texture, as shrimp can get tough if they sit too long.