"Firm and juicy grilled shrimp, fresh greens and a sweet honey chipotle-spiked mustard and mayo spread are nestled on fresh ciabatta buns for this delectable Mexican-inspired sandwich. Enjoy while dining outdoors in summer months for casual entertaining or as part of family dinner. " says Claire D. from Ottawa, ON. Winner of a $50 Farm Boy™ Gift Card.
Course Dinner, Lunch
Cuisine BBQ, Seafood
SERVINGS 4 people
PREP TIME 10 minutes
COOK TIME 5 minutes
INGREDIENTS
- 1 pkg Farm Boy™ Easy Peel Raw Shrimp 340 g
- 3 Tbsp Farm Boy Non-GMO Canola Oil divided
- 1 tsp crushed cumin seeds
- ½tsp dried oregano
- ½tsp paprika
- ½tsp each salt and freshly ground black pepper
- 1/3 cup Farm Boy Champagne & Honey Mustard 75 ml
- 1/3 cup Farm Boy Chipotle Mayonnaise 75 mL
- 4 Farm Boy™ Sausage Buns halved lengthwise
- 1½cups romaine lettuce shredded
SERVINGS: people
INSTRUCTIONS
- In a bowl, stir together shrimp, cumin seeds, oregano, paprika, salt and pepper until well-coated. Drizzle in 2 Tbsp Canola oil; stir to combine.
- In a small bowl, stir together mustard and mayonnaise. Spread evenly onto tops and bottoms of buns. Layer bottom halves with romaine and coriander. Set aside.
- Heat remaining 1 Tbsp Canola OIl on a medium skillet and cook shrimp over medium high heat for about 14 minutes, stirring until shrimp turn pink.
- Divide evenly among buns and top with top halves of buns. Enjoy!