Toasted Shrimp Sandwich Recipe

Pat shrimp dry with paper towels. If shrimp are large, cut into bite-size pieces. Arrange bread slices on a work surface.

In a small bowl combine mayonnaise and sweet chili sauce. Stir until smooth and taste; adjust ratio to preference (more mayo to mellow, more chili sauce for heat). Reserve 1 tablespoon of the sauce mixture for drizzling if desired.

Season

In a mixing bowl toss the dried shrimp with olive oil, minced garlic, smoked paprika, salt, black pepper, and lemon juice until evenly coated.

Cook

Heat a nonstick skillet or cast-iron pan over medium-high heat. When hot, add the shrimp in a single layer. Cook without moving for 1-1.5 minutes until the underside turns pink and edges start to caramelize, then flip and cook another 1-1.5 minutes until opaque and cooked through. Total cook time ~3 minutes. Transfer shrimp to a plate to stop cooking.

Optional: spread butter thinly on one side of each bread slice. Toast bread in a clean skillet over medium heat for 1-2 minutes per side until golden and crisp, or use a toaster/oven to your preference.

Spread about half of the mayo–chili mixture evenly on two bread slices (the sandwich bottoms). Spread remaining mixture on the opposite slices if you like extra sauce.

Place 2 lettuce leaves on each sauced bottom slice. Divide cooked shrimp evenly among the two sandwiches, arranging on top of the lettuce. If you reserved 1 tablespoon of sauce, drizzle lightly over the shrimp.

Season the shrimp lightly with a pinch of salt and pepper and sprinkle chopped herbs if using. Top with the remaining bread slices, sauce-side down.

If desired, press sandwiches gently and cut each in half on the bias. Serve immediately while bread is warm and shrimp are hot.