Instructions: Squeeze 1 lime half over avacados, set avacados aside. Trim roots & wilted tops from onions then, using sharp knife, shred top of each for 2/3 of length. Cut each of these butterflied onions in half lengthwise & set aside. Squeeze remaining lime half; mix juice with mayonnaise & chiles.

Taste, add more chiles if desired. Toast bread. Generously spread each slice with mayonnaise mixture. Cut avacados lengthwise in 1/2-inch slices.

Place 2 avacado slices on each piece of bread, facing each other with tips at opposite corners, making an oval. Combine shrimp with remaining mayonnaise mixture & evenly divide among sandwiches, spooning it within avacado slices. Arrange onion halves on top, with white part overlapping avacado & green top extending to corners of toast. Top each with 2 Tbs salsa & a cilantro or watercress sprig. Enjoy! Makes 4 servings.

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