Roasted Shrimp & Avocado Sandwiches: A 5-Minute Dinner

This one is for Thursdays.
Thursdays are the worst and I hate them. By Thursday, I've lost all of my early-week momentum, and it's not yet the weekend. On Thursdays I never want to cook dinner -- I want to order in and take a nap all afternoon. Then eat some ice cream.

But instead I could spend the 5 - 10 minutes involved in making this beauty. Simple, satisfying, savory. The cure for Thursdays, if ever there was one. And in my tummy WAY sooner than take-out. (Especially because we'll spend the first half hour of "getting take-out" attempting to decide on a place to order from...)

Roasted Shrimp & Avocado Sandwiches

Ingredients:
shrimp, peeled & deveined -- 5 per serving should do
oil
chili powder
salt
lime
aleppo pepper (optional)
avocado -- 1/2 of a medium avocado per serving

Directions:
Heat oven to 400º. Toss shrimp with oil, chili powder, salt, aleppo pepper (if using), and lime to coat. Lay out on a rimmed baking sheet in a single layer, and bake for 4 minutes or so, until shrimp is opaque all the way through.
Meanwhile, dice avocado and toss with a little bit of lime juice. Scoop some avocado onto bread, top with roasted shrimp, devour.