This was my Birthday Dinner from last week.  Matt and I were inspired by the new cover of Bon Appetit to create a kick ass sandwich.  This one did not disappoint.

 The original recipe called for fried chicken which I am sure is amazing but we were in a seafood mood so we used Shrimp instead. The spicy mayo and jalapeno coleslaw paired perfectly with the shrimp.  I ate my whole sandwich in minutes it was that good.  The coleslaw is better as it sits and soaks in the juices.  I used a mandolin to get the cabbage, onion, and jalapeno sliced super thinly.

My mouth is watering just thinking about this spicy goodness. 

Enjoy!

:: S H R I M P   S A N D W I C H E S  W I T H   J A L A P E N O    C O L E S L A W::

Ingredients 

• 1 lb Shrimp peeled and devined
• Whole Wheat Buns (or any buns you prefer)

Spicy Mayo and Slaw

• 1

  garlic clove, finely grated

• 1/2
  cup
  mayonnaise

• 1
  tablespoon
  Louisiana-style hot pepper sauce

• 1/2

  small red onion, thinly sliced

• 1

  jalapeño, thinly sliced

• 4
  cups
  thinly sliced cabbage

• 1/2
  cup
  Bread-and-Butter Pickle slices, plus 1/4 cup pickle juice

Directions

Marinate Shrimp in Olive Oil, Salt and Pepper and a few dashes of Siricha.  

 Mix garlic, mayonnaise, and hot pepper sauce
in a small bowl; cover and chill. 

Toss onion, jalapeño, cabbage,
pickles, and pickle juice in a large bowl to combine; cover and chill. 

Heat a medium- large skillet with Olive or Vegetable Oil.  Cook Shrimps until Pink about 5-6 minutes.  Toast Buns in oven (we added a touch of butter to our buns before toasting to make them crisp up nicely).  Spread bun with spicy mayo, layer on shrimp and jalapeno coleslaw.