Foodie memories are made here. Jumbo chunks of wild caught shrimp tossed in a simple lemon aioli and then stuffed into a butter toasted bun ~ life (and lunch!) doesn’t get any better.
- 4 sandwich rolls, cut in half
- 4 Tbsp butter, melted
- ½ cup mayonnaise
- 3 Tbsp lemon juice
- Pinch of cayenne pepper
- 1 tsp old bay seasoning
- Salt to taste
- 1 lb Aqua Star Wild Patagonian Pink™ Shrimp*, peeled, tail-off, cooked, cooled & diced
- 1/3 cup celery, diced
- 1/3 cup red onion, diced
- 1 cup lettuce, shredded
- * Any Aqua Star peeled, tail-off shrimp work perfectly
Preheat oven to high broil. Brush rolls with butter on the inside and broil until golden brown. Set aside until filling is ready.
Mix mayonnaise, lemon juice, cayenne pepper, old bay seasoning and salt to taste in a medium size bowl.
In another bowl, mix cooked shrimp, celery and red onion.
Spread lemon aioli on the toasted rolls (leaving some to mix with the shrimp) and divide shredded lettuce evenly between each roll.
Mix the remaining aioli with shrimp and evenly distribute between the rolls.
Add chips, dill pickles and a wedge of lemon. You’re set!
To prep ahead of time - mix the lemon aioli and have diced shrimp, celery, and red onion ready to go. Store in the refrigerator until ready to use (up to 2 days).