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Prep Time: 60 Minutes Cook Time: 2 Minutes |
Ready In: 62 Minutes Servings: 4 |
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Cuisine Tonight/Cuisine at Home Ingredients:
1/4 cup olive oil |
1 tablespoon minced garlic |
1 tablespoon fresh lemon juice |
salt |
black pepper |
1 1/4 lbs medium shrimp, peeled and deveined |
3/4 cup mayonnaise |
1/4 cup peeled seeded, chopped cucumber |
2 tablespoons minced fresh parsley |
2 tablespoons minced fresh chives |
1 tablespoon minced fresh tarragon |
2 teaspoons fresh lemon juice |
1/4 teaspoon sugar |
1/2 cup quartered grape tomatoes |
1 loaf soft french bread |
2 tablespoons unsalted butter, melted |
shredded lettuce |
Directions:
1. Preheat grill to medium-high.
2. Combine oil, garlic, and 1 tablespoon lemon juice and season with salt and pepper.
3. Add in shrimp; marinate 5-10 minutes.
4. Grill shrimp, covered, until cooked through, 1-2 minutes; coarsely chop shrimp.
5. Pulse mayonnaise, cucumber, parsley, chives, tarragon, 2 teaspoons lemon juice, and sugar in a food processor until cucumber is finely chopped; set aside 1/3 cup.
6. Add shrimp and tomatoes to remaining herbed mayonnaise.
7. Slice bread to create four rolls with pockets (cut the bread on the bias into 2-inch wide rolls; cut partially through each roll to create a pocket).
8. Spread each roll with reserved herbed mayonnaise; top with lettuce; divide shrimp salad among sandwiches.
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