From Canadian chef Ricardo – delicious and zippy, especially with a tall cold bevvie sitting on the deck! Made it on the BBQ side burner.
Ingredients: [‘mayonnaise’, ‘parsley’, ‘tabasco jalapeno sauce’, ‘raw shrimp’, ‘olive oil’, ‘yellow bell pepper’, ‘shallot’, ‘garlic cloves’, ‘chili powder’, ‘paprika’, ‘dry mustard’, ‘lemon juice’, ‘worcestershire sauce’, ‘salt and pepper’, ‘hamburger buns with sesame seeds’, ‘boston lettuce leaves’, ‘tomatoes’]
Quantity of Ingredients: [“”,”60 ml mayonnaise”,”60 ml parsley, chopped “,”5 ml green Tabasco jalapeno sauce”,””,”675 g raw shrimp, shelled, deveined and patted dry “,”60 ml olive oil”,”1 yellow bell pepper, seeded and diced “,”1 shallot, finely chopped “,”2 garlic cloves, finely chopped “,”10 ml chili powder”,”5 ml paprika”,”2 1/2 ml dry mustard”,”30 ml lemon juice”,”5 ml Worcestershire sauce”,” salt and pepper”,””,”4 large hamburger buns with sesame seeds”,”4 boston lettuce leaves”,”1 tomatoes, thinly sliced “]
Number of Servings: 4
Steps: [‘Parsley Mayonnaise: In a bowl, combine all the ingredients. Refrigerate.’, ‘Cajun Shrimp: In a large nonstick skillet over high heat, brown the shrimp in half the oil. Season with salt and pepper. Set aside on a plate.’, ‘In the same skillet, brown the pepper and shallot in the remaining oil. Return the shrimp to the skillet. Add the garlic and spices. Cook for 1 minute, stirring continuously. Deglaze with the lemon juice and Worcestershire sauce. Adjust the seasoning. Set aside.’, ‘Toast the buns. Spread the inside of the buns with the parsley mayonnaise. Place the Cajun Shrimp on the buns. Garnish with tomatoes and lettuce. Cover and serve.’]