Shrimp Roll Sandwich

By Drjt

Ingredients

• 1 1/2 pounds peeled and deveined medium shrimp
• 1 tablespoon butter
• 1 teaspoon cayenne pepper
• 1 cucumber, cut into four spears, then thinly sliced horizontally
• 2 tablespoons mayonnaise
• 4 brioche hamburger rolls, toasted
• 1/4 cup minced flat-leaf parsley
• 4 corn cobs

Details

Servings 4
Adapted from winespectator.com

Preparation

Step 1

1. Heat the butter in a large sauté pan over medium-high heat on the stove until it melts. Toss the shrimp with the cayenne pepper and a pinch of salt, then add to the pan and cook until the shrimp have turned opaque and deep pink. Remove and let cool.
2. Heat 1 inch of water until it boils in a steamer big enough to hold four corn cobs. Add the corn cobs and steam until just barely cooked, around 3 to 4 minutes.
3. Cut the shrimp into 1/4 inch pieces, then mix with the mayonnaise, cucumbers and parsley, and adjust the seasoning with salt. Assemble the sandwiches and serve immediately with the corn on the side.