This was my Birthday Dinner from last week. Matt and I were inspired by the new cover of Bon Appetit to create a kick ass sandwich. This one did not disappoint.
The original recipe called for fried chicken which I am sure is amazing but we were in a seafood mood so we used Shrimp instead. The spicy mayo and jalapeno coleslaw paired perfectly with the shrimp. I ate my whole sandwich in minutes it was that good. The coleslaw is better as it sits and soaks in the juices. I used a mandolin to get the cabbage, onion, and jalapeno sliced super thinly.
My mouth is watering just thinking about this spicy goodness.
:: S H R I M P S A N D W I C H E S W I T H J A L A P E N O C O L E S L A W::
- 1 lb Shrimp peeled and devined
- Whole Wheat Buns (or any buns you prefer)
Spicy Mayo and Slaw
- 1 garlic clove, finely grated
- 1/2 cup mayonnaise
- 1 tablespoon Louisiana-style hot pepper sauce
- 1/2 small red onion, thinly sliced
- 1 jalapeño, thinly sliced
- 4 cups thinly sliced cabbage
- 1/2 cup Bread-and-Butter Pickle slices, plus 1/4 cup pickle juice
Marinate Shrimp in Olive Oil, Salt and Pepper and a few dashes of Siricha.
Mix garlic, mayonnaise, and hot pepper sauce in a small bowl; cover and chill.
Toss onion, jalapeño, cabbage, pickles, and pickle juice in a large bowl to combine; cover and chill.
Heat a medium- large skillet with Olive or Vegetable Oil. Cook Shrimps until Pink about 5-6 minutes. Toast Buns in oven (we added a touch of butter to our buns before toasting to make them crisp up nicely). Spread bun with spicy mayo, layer on shrimp and jalapeno coleslaw.