Grilled Shrimp Sandwich
Servings 4 sandwiches
Calories
Ingredients
- 1 baguette cut into 4 pieces, each piece sliced in half
- 8-12 slices of habanero jack cheese
- 1 lemon for garnish
- ¼ bunch fresh cilantro leaves
- 1 lb large shrimp about 24 pieces, peeled, de-veined, tails left on
For the shrimp marinade:
- 1 tsp kosher salt
- 1 ½ Tbsp olive oil
- Juice from half a lemon
- 2 Tbsp Prego tomato sauce or any other tomato sauce
- 2 Tbsp fresh chopped basil
- 1 Tbsp fresh chopped parsley
- 2 cloves of garlic minced
- A small pinch of cayenne pepper
- A pinch of black pepper
For the shrimp sauce:
- 1 cup Prego tomato sauce or any other tomato sauce
- 4 Tbsp tomato paste
- Lemon juice from one lemon
- 4 garlic cloves microwaved on high for 10 seconds, then pressed
- 2 Tbsp fresh chopped basil
- 2 tsp fresh chopped parsley
- 2 Tbsp olive oil
- Salt black pepper and cayenne pepper to taste
Instructions
- Dry the peeled and de-veined shrimp with paper towels. Set aside.
- Combine all of the shrimp marinade ingredients in a medium bowl. Add the shrimp and toss well to ensure even coating. Shrimp cam be grilled right away but refrigerate it for 1-2 hours for best results.
- Meanwhile, prepare the dipping sauce by combining all of the ingredients in a small bowl. Set aside.
- Preheat the grill to about 400F. The best way to grill shrimp is on skewers – it will be easy to flip them and they won’t accidentally fall down. Grill over direct heat for about 2 minutes per side, until the shrimp just turns pink. Do not overcook.
- If desired, toast the bread on the grill and melt the cheese.
- To assemble the sandwiches, layer the cheese, then cilantro, then 6 pieces of shrimp (you can remove shrimp tails at this time) on the bottom part the of the bread. Squeeze some lemon juice over the shrimp. Smear the dipping sauce on the top part of the bread and place on top of shrimp.