Ingredients
- 1 small jalapeno, thinly sliced
- 1 red onion, thinly sliced
- 1 cucumber, thinly sliced
- 3½ cups thinly sliced cabbage
- ⅓ cup red wine vinegar or white vinegar
- ⅓ cup water
- 3 tablespoons sugar
- 1 tablespoon salt
- 1 garlic clove, finely minced
- ¾ cup mayonnaise
- 1½ tablespoon of Louisiana-style hot pepper sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 scallion, very thinly sliced
- ¼ cup olive oil
- 1 tablespoon lemon juice
- 1 tablespoon salt
- 1 garlic clove, finely minced
- 3 tablespoons chopped fresh cilantro
- 1 teaspoon paprika
- 1 pound large shrimp, peeled and deveined
Preparation
For the slaw:
Combine jalapeno, red onion, cucumber and cabbage in a small bowl.
In a medium pot, bring red wine vinegar, water, sugar and salt to a simmer over medium-high heat, stirring occasionally, until sugar and salt is dissolved. Pour over vegetables. Cover and chill.
For the mayo:
Combine all ingredients together and mix well.
For the shrimp:
Whisk olive oil, lemon juice, salt, garlic, cilantro, paprika in a bowl. Add shrimp and let marinate for 20 minutes at room temperature.
Remove shrimp from marinade.
Heat oil in large nonstick skillet over high heat. Add shrimp. Cook until shrimp are opaque in the center, about 2-3 minutes on each side.
To assemble sandwiches:
Preheat oven to 350° F.
Spread butter on both sides of cut buns. Place on rimmed baking sheet. Toast buns in oven, until lightly crisp, about 5 minutes.
Spread spicy mayo on the bottom of each bun and top with shrimp and pickled slaw.
