Preparation

For the Crispy Shrimp: Cook in a medium cast- iron skillet add olive oil and heat over medium heat. Add shrimp and sauté on one side, until golden brown, about 2 minutes, flip and cook for 1 more minute.

For the Basil Lime Aioli: In a small bowl, add garlic, lime zest, basil leaves, and mayonnaise. Stir to combine.

For the Crunchy Cabbage Slaw: In a medium bowl, add cabbage and jalapeno, and toss together to combine. In a small bowl, add the rice wine vinegar, sugar, and salt. Drizzle over slaw, toss to combine.

Quick Pickle: In a small bowl, add red onion and toss with lime juice and sugar. Set aside until ready to use.

To Assemble: Preheat oven to 350ºF. Cut a slit lengthwise in the demi baguette and place on a sheet tray. Place in the oven until toasted, about 3-5 minutes.

To Prepare the Sandwiches: Spread the basil lime aioli onto a demi baguette, add 1/4 of the cooked shrimp. Add the slaw. Top with chopped peanuts. Repeat with remaining sandwiches.

 

Tip: Instead of a baguette, serve sandwich on a hot dog bun or sandwich roll!

 

Makes 4 Servings

Ingredients

• 1 pound  New Wave Crispy Shrimp

• 1 tablespoon olive oil

• 1 lime (juice only)

• kosher salt and freshly ground black pepper (to taste)

• Basil Lime Aioli

• 1 garlic clove (peeled and minced)

• 1 lime (zested)

• 8-10 basil leaves (cut into thin strips)

• 1 cup mayonnaise

CRUNCHY CABBAGE SLAW

• 2 cups green Napa cabbage (shredded)

• 1 jalapeno (thinly sliced, seeds removed)

• 3 tablespoons rice wine vinegar

• 1 teaspoons granulated sugar

• 1/2 teaspoon kosher salt

• 1/2 cup peanuts (chopped)

• 4 demi baguettes

QUICK PICKLE RED ONION

  

• 1 small red onion (thinly shaved)
• 1 lime (juice only)
• 1 teaspoon sugar