Recipe Time – Shrimp, Lettuce and Tomato Sandwich

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By William Kristoph

Shrimp Lettuce and Tomato Sandwich

I had no bacon, so I went with shrimp. The Shrimp, Lettuce and Tomato Sandwich with Lemon Garlic Mayo.
Photo by William Kristoph using iPhone 4 and iPhoto

My wife and I decided to use some frozen shrimp we had hanging out in the freezer and instead of tossing them into some tomato sauce with our spaghetti or frying them up, we decided to make some sandwiches. They were tasty, so I thought I’d share a sort of recipe for them, since I winged most of it as I cooked.

Sautéed Shrimp

  • 1.5 Tablespoons Butter
  • 2 Tablespoons Extra Virgin Olive Oil
  • Old Bay Seasoning
  • Shrimp – Thawed, peeled and deveined with tails off
The shrimp is super simple and super flavorful. Crank up a large pan, add the butter and olive oil (I like the half and half combo for flavor) and add the shrimp. Sprinkle old bay over the shrimp and continue to add it as desired as you cook the shrimp in the pan. They’ll cook quickly, so keep an eye on them.

Garlic Mayo

The spread for the bread was super easy too. Just add garlic powder, salt and pepper and lemon juice to mayo. My guess is about 1 tsp of the garlic powder and a half each of the salt and pepper. The lemon juice is as much as your palate enjoys with shrimp.

Shrimp, Lettuce and Tomato Sandwich Assembly

Toast the bread under the broiler. This keeps the mayo from soaking in. Spread the mayo on both sides of the bread after it’s removed from the oven. Layer lettuce shreds on the bottom of the sandwich. Add sliced plum tomato to the top bun of the sandwich. Add shrimp to the bottom nest of lettuce and combine the two halves.

Insert into mouth. You won’t be disappointed.

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