- 4
- 30 mins
Ingredients
- 1 pound shelled and deveined jumbo shrimp, butterflied
- 1/4 cup plus 1 tablespoon Creole Spice Paste
- 2 tablespoons vegetable oil
- 1/4 cup mayonnaise
- 1 celery rib, finely chopped
- 1 tablespoon finely chopped celery leaves
- 2 sour gherkins, finely chopped (2 tablespoons)
- 4 hot dog buns
- Creole Spice Paste
- 2 garlic cloves
- 1/2 small onion, coarsely chopped
- 1 jalapeño, halved lengthwise and seeded
- 1 tablespoon flat-leaf parsley
- 1 teaspoon thyme leaves
- 1/2 medium green bell pepper, coarsely chopped
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
Preparation
Step 1
Light a grill. In a medium bowl, toss the shrimp with 1/4 cup of the spice paste and the oil and let stand for 10 minutes.
Meanwhile, in a bowl, mix the mayonnaise, celery, celery leaves, gherkins and the remaining 1 tablespoon of paste; refrigerate.
Grill the shrimp over high heat until pink and charred in spots, about 2 minutes. Transfer to a plate and freeze just until cooled, about 5 minutes. Chop the shrimp and stir it into the mayonnaise. Mound the shrimp salad in the buns and serve.
Paste:
In a food processor, puree the garlic, onion, jalapeño, parsley and thyme. Add the bell pepper, salt, cayenne and black pepper and pulse until finely chopped. Transfer to a bowl and stir in the oil.
MAKE AHEAD The paste can be refrigerated for up to 3 days. NOTES Best Uses Mix the spice paste into mayonnaise to use in chicken or tuna salad. You can also rub it on steak, chicken and pork.