I found so many fun recipes in my Sandwich cookbook, I’ve decided to make a different recipe from it for dinner every night this week. So, say ‘hello’ to Sandwich Week!
Kicking off Sandwich Week is a Spicy Shrimp and Cucumber sandwich. (Actually, it wasn’t very spicy.) As always, I sort of did my own thing and made a number of modifications to the recipe.
First, Mal and I prepared the ingredients for the shrimp marinade.
Then, I mixed the shrimp marinade ingredients together:
- 1/4 cup olive oil
- 1 tsp ground ginger
- 2 cloves minced garlic
- 2 scallions chopped
- 2 tbsp minced cilantro
- 1 tsp lemon juice
- Salt and pepper to taste
I added the shrimp to the bowl, coated it well, and let it marinate for about 45 minutes.
Meanwhile, I cut the cucumber into slices and prepared another marinade for them in a separate bowl:
- 1 tbsp olive oil
- 1 tbsp lemon juice
- Salt & pepper to taste
When the shrimp was throughly marinated, I cooked them in a grill pan for about 5 minutes until the outsides started to lightly brown.
While the shrimp cooked, I prepared the sandwiches for dinner (plus an extra one for Mal’s lunch). The recipe called for “peasant bread,” but I used whole wheat sliced bread.
I placed the marinated cucumber slices on one piece of bread and the grilled shrimp on the other.
The sandwich flavors (ginger, cucumber, and shrimp) reminded me a lot of sushi. It was actually quite refreshing and would be perfect for summertime, especially if you cooked the shrimp on the grill. Mmm!
The recipe called for 10 large shrimp (peeled), but I’m cheap and bought about a 1/2 pound of medium, which was sort of a bad idea. The sandwich tasted great, but it didn’t seem very “meaty.” The next time that I make this sandwich, I will either buy large shrimp or twice as much medium shrimp.