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Category: Sandwiches
Prep Time: Cook Time: Total Time:
For the Marinade
1⁄4 cup olive oil
1 tbsp minced garlic
1 tbsp lemon juice
1⁄2 tsp kosher salt
1⁄4 tsp ground black pepper
1 1⁄4 lb medium shrimp, peeled, deveined
For the Mayonnaise
3⁄4 cup mayonnaise
1⁄4 cup peeled, seeded, chopped cucumber
2 tbsp minced fresh parsley
2 tbsp minced fresh chives
1 tbsp minced fresh tarragon
2 tsp fresh lemon juice
1⁄4 tsp sugar
Salt to taste
1⁄2 cup grape tomatoes, quartered
For the Sandwich
1 loaf soft French bread
4 tbsp unsalted butter, melted
Shredded lettuce
Preheat grill to medium-high.
Combine oil, garlic, 1 tbps lemon juice, salt, and pepper for the marinade in a bowl. Add shrimp and marinate 5 to 10 minutes.
Pulse mayonnaise, cucumber, parsley, chives, tarragon, 2 tsp lemon juice, sugar, and salt for the mayonnaise together in a food processor until cucumber is finely chopped. Set aside 1/3 cup of the mayonnaise mixture.
Grill shrimp until cooked through, 1–2 minutes per side. Coarsely chop shrimp, then stir into remaining mayonnaise, along with tomatoes.
Slice bread into rolls, brush outsides with butter, and grill on both sides until lightly toasted. Spread insides with some reserved mayonnaise; fill each with lettuce and 1/4 of shrimp mixture. Makes: 4 sandwiches
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SHRIMP ROLLS
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Category: Sandwiches
Prep Time: Cook Time: Total Time:
For the Marinade
1⁄4 cup olive oil
1 tbsp minced garlic
1 tbsp lemon juice
1⁄2 tsp kosher salt
1⁄4 tsp ground black pepper
1 1⁄4 lb medium shrimp, peeled, deveined
For the Mayonnaise
3⁄4 cup mayonnaise
1⁄4 cup peeled, seeded, chopped cucumber
2 tbsp minced fresh parsley
2 tbsp minced fresh chives
1 tbsp minced fresh tarragon
2 tsp fresh lemon juice
1⁄4 tsp sugar
Salt to taste
1⁄2 cup grape tomatoes, quartered
For the Sandwich
1 loaf soft French bread
4 tbsp unsalted butter, melted
Shredded lettuce
Preheat grill to medium-high.
Combine oil, garlic, 1 tbps lemon juice, salt, and pepper for the marinade in a bowl. Add shrimp and marinate 5 to 10 minutes.
Pulse mayonnaise, cucumber, parsley, chives, tarragon, 2 tsp lemon juice, sugar, and salt for the mayonnaise together in a food processor until cucumber is finely chopped. Set aside 1/3 cup of the mayonnaise mixture.
Grill shrimp until cooked through, 1–2 minutes per side. Coarsely chop shrimp, then stir into remaining mayonnaise, along with tomatoes.
Slice bread into rolls, brush outsides with butter, and grill on both sides until lightly toasted. Spread insides with some reserved mayonnaise; fill each with lettuce and 1/4 of shrimp mixture. Makes: 4 sandwiches
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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