Sweet, small rock shrimp shine in this classic New England sandwich.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, combine mayonnaise, 2 teaspoons paprika, and vinegar. Season with salt and pepper and mix to combine. In a large skillet, heat oil over medium-high. Add shrimp, season with salt and pepper and 1 teaspoon paprika, and cook, stirring frequently, until opaque throughout, 5 minutes. Place 2 lettuce leaves in each bun. Top with shrimp, mayonnaise mixture, and onion.

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Reviews (3)

Rating: Unrated
09/30/2011
My groc. store also did not have rock shrimp, but small shrimp worked just fine. It also did not have sherry vinegar, so I subbed in red wine and it was still delicious! Make sure you mix up that paprika though!
Rating: Unrated
09/30/2011
My groc. store also did not have rock shrimp, but small shrimp worked just fine. It also did not have sherry vinegar, so I subbed in red wine and it was still delicious! Make sure you mix up that paprika though!
Rating: Unrated
09/26/2011
My grocery store let me down so I had to substitute regular paprika, romaine lettuce, hoagie rolls and regular shrimp for what was called for -- this was still delicious! I'll make it again for sure and will keep trying to find rock shrimp. Loved the sauce on the sweet shrimp and I toasted the rolls with butter. Great, quick dinner.
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