Supplies
- 24 Tail on shrimp (16/20)
- Salt and pepper
- Oil
- Sauce
- ½ cup worcestershire sauce
- ¼ cup oyster sauce
- ½ cup ketchup
- ½ cup honey
- 4 Tablespoons minced garlic
- 2 Tablespoons coarsely crushed black pepper
- ½ cup butter
- Salt to taste
- Sandwiches
- 2 french baguettes, cut in half lengthwise
- 1 cup mayonnaise
- 1 tomato, thinly sliced
- 1 onion, thinly sliced
- 2 cups shredded iceberg lettuce
Pasos
- Heat the grill to high heat.
- Season the shrimp with salt and pepper and coat with some oil.
- Cook the shrimp on the grill for 2-3 minutes per side.
- Add the worcestershire sauce, oyster sauce, ketchup, honey, garlic, black pepper, and butter to a small saucepan.
- Bring to a simmer and turn off the heat.
- In a large bowl, toss the shrimp
- To Assemble
- Spread the mayonnaise on both sides of each baguette.
- To the bottom half of each baguette add shrimp, shaved lettuce, onion and tomato.
- Slice in half and serve.