Shrimp Recipe

Prepare spice mix

In a small bowl combine paprika, smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne, salt, and black pepper. Stir to combine.

Pat shrimp dry with paper towels. Toss shrimp with olive oil and lemon juice, then sprinkle the spice mix over shrimp and toss to coat evenly.

Heat a large cast-iron or heavy skillet over medium-high heat until very hot (about 2–3 minutes). Add a light brush of oil to the pan.

Add shrimp in a single layer (work in batches if needed). Cook undisturbed 1.5–2 minutes per side until blackened at edges and shrimp are opaque and just cooked through. Remove to a plate and cover loosely to keep warm.

In a large bowl combine shredded green and red cabbage, grated carrot, and sliced green onion.

In a small bowl whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until smooth.

Pour dressing over the cabbage mixture and toss until evenly coated. Taste and adjust seasoning. Refrigerate while you make the rest of the components so flavors meld (10–15 minutes).

Whisk together mayonnaise, ketchup, hot sauce, smoked paprika, lemon juice, garlic powder, salt, and black pepper in a small bowl until smooth. Adjust hot sauce or lemon to taste. Refrigerate until ready to use.

Preheat a nonstick skillet or cast-iron pan over medium heat and brush lightly with olive oil.

Sprinkle 1/4 cup of shredded cheddar in a round (about the diameter of your bun) into the hot pan, then sprinkle a tablespoon of Parmesan over it. Let the cheese melt undisturbed 1–2 minutes until edges become lacy and bubbly and the center is melted.

Using a thin spatula, carefully lift the melted cheese disk and transfer to a sheet of parchment or a cooling rack. If you want a bowl shape, immediately drape the warm cheese over an inverted small bowl or ramekin to shape while it cools (press gently). Repeat to make 4 shells. Let cool completely to crisp.

Warm buns if desired. Place one cheese crust shell onto each bottom bun (or use as the top shell). Spoon 3–4 blackened shrimp into each cheese shell.

Top the shrimp with a generous tablespoon of coleslaw and drizzle 1/2–1 tablespoon HB sauce over the slaw and shrimp.

Finish with chopped cilantro or parsley and a light squeeze of lemon. Close sandwich (or leave open-faced) and serve immediately so cheese shells remain crisp.