- 4
Ingredients
- FOR THE MARINADE—
- 1 ⁄4 cup olive oil
- 1 Tbsp. minced garlic
- 1 Tbsp. lemon juice
- 1 ⁄2 tsp. kosher salt
- 1 ⁄4 tsp. ground black pepper
- 1 1⁄4 lb. medium shrimp, peeled, deveined
- FOR THE MAYONNAISE—
- 3 ⁄4 cup mayonnaise
- 1 ⁄4 cup peeled, seeded, chopped cucumber
- 2 Tbsp. minced fresh parsley
- 2 Tbsp. minced fresh chives
- 1 Tbsp. minced fresh tarragon
- 2 tsp. fresh lemon juice
- 1 ⁄4 tsp. sugar
- Salt to taste
- 1 ⁄2 cup grape tomatoes, quartered
- FOR THE SANDWICH—
- 1 loaf soft French bread
- 4 Tbsp. unsalted butter, melted
- Shredded lettuce
- Nutrition Information
- Per roll: 853 cal; 53g total fat (13g sat); 260mg chol; 1068mg sodium; 52g total carbs; 3g fiber; 37g protein
Preparation
Step 1
Preheat grill to medium-high.
Combine oil, garlic, 1 Tbps. lemon juice, salt, and pepper for the marinade in a bowl. Add shrimp and marinate 5–10 minutes.
Pulse mayonnaise, cucumber, parsley, chives, tarragon, 2 tsp. lemon juice, sugar, and salt for the mayonnaise together in a food processor until cucumber is finely chopped. Set aside 1/3 cup of the mayonnaise mixture.
Grill shrimp until cooked through, 1–2 minutes per side. Coarsely chop shrimp, then stir into remaining mayonnaise, along with tomatoes.
Slice bread into rolls (see Test Kitchen Tip), brush outsides with butter, and grill on both sides until lightly toasted. Spread insides with some reserved mayonnaise; fill each with lettuce and 1/4 of shrimp mixture. Serve with Melon Salad.