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A sophisticated take on a regional American classic. Vanilla enhances the natural sweetness of shrimp in these classic sandwiches.
8 New England-style hot dog rolls (top spilt) or regular hot dog rolls, split
3 tablespoons butter, softened, divided
1 tablespoon olive oil
1 tablespoon finely chopped shallots
1 teaspoon finely chopped garlic
1 pound large shrimp, peeled, deveined and cut in half
1/4 teaspoon McCormick® Paprika
1/4 teaspoon salt
1/4 teaspoon McCormick® Black Pepper, Ground
2 tablespoons dry sherry or white wine
1 teaspoon McCormick® Pure Vanilla Extract
1/4 cup mayonnaise
1 cups small salad greens, such as mache, baby spinach or baby arugula
Lightly brush rolls with 2 tablespoons of the butter. Heat large skillet on medium heat. Place rolls, buttered-side down, in skillet. Toast 2 to 3 minutes per side or until golden brown. Remove from skillet. Set aside.
Heat oil and remaining 1 tablespoon butter same skillet on medium heat. Add shallots and garlic; cook and stir 1 minute or until fragrant. Add shrimp, paprika, salt and pepper; cook and stir 3 to 4 minutes or just until shrimp turn pink. Stir in sherry and vanilla; cook until heated through.
Spread mayonnaise on each roll. Place baby greens in rolls. Spoon shrimp mixture into each roll. Drizzle shrimp with remaining sauce. Serve immediately.
(Amount per serving)