4 slices Ben’s® White Bread, lightly toasted
3 tbsp (45 mL) olive oil, divided
1 lb (500 g) peeled deveined shrimp, tails removed
2 cloves garlic, minced
2 tsp (10 mL) Cajun seasoning
Pinch each salt and pepper
4 cups (1 L) spinach
4 slices Monterey Jack jalapeño cheese
3 tbsp (45 mL) mayonnaise
1/2 tsp (2 mL) lemon zest
1 tbsp (15 mL) lemon juice
1 green onion, finely sliced
Heat 2 tbsp (30 mL) oil in large skillet set over medium heat; cook shrimp, garlic, Cajun seasoning, salt and pepper for 5 to 6 minutes or until shrimp turns pink and is just cooked through. Transfer to plate.
Heat remaining oil in same skillet; cook spinach for 1 to 2 minutes or until starting to wilt. Spread evenly over toasted slices of bread. Top with shrimp and slice of cheese. Transfer to parchment paper–lined baking sheet; broil for about 1 minute or until cheese starts to melt.
Stir together mayonnaise, lemon zest and lemon juice until blended. Drizzle over cheese and sprinkle with green onion.
• Substitute Tex Mex seasoning or chili powder for Cajun seasoning if desired.
• For even spicier shrimp, serve with Louisiana-style hot sauce.