Ingredients Jump to Instructions ↓

  1. 2 cloves garlic, crushed

  2. 1 tablespoon vegetable oil

  3. 1 teaspoon sesame oil

  4. 1 pound cooked medium shrimp

  5. 2 tablespoons The Heat Is On peanut butter (see below), or peanut butter of your choosing

  6. 1/3 cup fat free sour cream

  7. 1 lemon, juiced

  8. 1 teaspoon fish sauce

  9. 1 teaspoon cilantro, plus additional for garnish, to taste

  10. 2 scallions

  11. 2 tablespoons coarsely chopped peanuts

  12. Sriracha hot sacue, to taste

  13. 1 lime, juiced

  14. Romaine lettuce

  15. Baguette

Instructions Jump to Ingredients ↑

  1. In a medium skillet sauté garlic in vegetable and sesame oil. When garlic begins to brown, add shrimp and toss. Sauté for two minutes. Remove from heat, strain any excess liquid and reserve. Place shrimp in a medium bowl.Return liquid to stove and reduce until one tablespoon of garlic and liquid remains. Add liquid and garlic mixture to shrimp, mix well and chill for at least an hour.

  2. In a large bowl whisk together The Heat Is On peanut butter, sour cream, lemon juice, and fish sauce. Finely chop one scallion and add to peanut butter mixture. Add chilled shrimp, peanuts, and chopped cilantro and toss. Return shrimp salad to refrigerator until ready to assemble sandwiches.

  3. Preheat oven to 250°F. Once oven is up to temperature, warm your baguette. Remove warm baguette from the oven. Slice along the length of the bread and cut into four equal mini baguettes.

  4. Top each mini baguette with one leaf of lettuce and divide the shrimp filling between the four sandwiches. Julienne the remaining scallion and distribute among the sandwiches. Drizzle sandwiches with lime juice and top with cilantro and Sriracha sauce to taste. Serve immediately. If you are making less than 4 sandwiches, the shrimp salad can be stored in the refrigerator in an airtight container for up to a day.


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