- 1 (14-inch) loaf Italian bread
- 3/4 pound cleaned diced shrimp
- 3/4 cup bottled salsa
- 2 avocados, sliced
- 6 ounces shredded Monterey jack cheese
- Split bread loaf in half lengthwise.
- Sauté shrimp in medium-size skillet with salsa for about 4 minutes.
- Layer avocados on bread halves, dividing evenly.
- Spoon shrimp on avocado.
- Top with cheese. Broil 2 to 3 minutes or until cheese melts.
- Cut each half in half.
Makes 4 servings.