Grilled shrimp torta

Peel the shells off the deveined shrimp.

Season the shrimp with cayenne, smoked paprika, cumin and chili powder, lime zest, chopped cilantro and serrano, lime juice and a little canola oil; keep the oil light to avoid flare-ups.

Grill the shrimp on the hottest part of the grill about one and a half minutes per side.

Slice the shrimp into a bowl and toss with picked cilantro, sliced celery, red onion, serrano, more spice blend, a pinch of salt, lime juice and mayo to bind.

Grill the bread with a little butter until charred and crispy, spread with mayo, layer with the shrimp and toppings, skewer, slice and serve.