Ingredients
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60 ml mayonnaise
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60 ml parsley, chopped
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5 ml green Tabasco jalapeno sauce
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675 g raw shrimp, shelled, deveined and patted dry
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1 yellow bell pepper, seeded and diced
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1 shallot, finely chopped
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2 garlic cloves, finely chopped
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10 ml chili powder
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5 ml paprika
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2 1/2 ml dry mustard
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30 ml lemon juice
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5 ml Worcestershire sauce
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salt and pepper
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60 ml olive oil
Instructions
- Parsley Mayonnaise: In a bowl, combine all the ingredients. Refrigerate.
- Cajun Shrimp: In a large nonstick skillet over high heat, brown the shrimp in half the oil. Season with salt and pepper. Set aside on a plate.
- In the same skillet, brown the pepper and shallot in the remaining oil. Return the shrimp to the skillet. Add the garlic and spices. Cook for 1 minute, stirring continuously. Deglaze with the lemon juice and Worcestershire sauce. Adjust the seasoning. Set aside.
- Toast the buns. Spread the inside of the buns with the parsley mayonnaise. Place the Cajun Shrimp on the buns. Garnish with tomatoes and lettuce. Cover and serve.