Barbecued Shrimp Sandwich
A fast and tasty sandwich, sautéed and barbecue-sauced shrimp served on Kaiser rolls.
12 ounces large shrimp, shelled and deveined
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon butter
1/2 cup barbecue sauce - divided use
2 Kaiser rolls, split and toasted
4 thin slices of peeled red onion
4 tomato slices
8 watercress sprigs
- Pat shrimp dry, and season with salt and pepper.
- Heat a medium skillet over medium-high heat. Melt butter, and when foam subsides add shrimp. Sauté until pink, about 4 minutes. Stir in half the barbecue sauce and toss to coat evenly. Remove from heat.
- To make sandwiches, coat both sides of toasted rolls with remaining barbecue sauce. Divide shrimp and layer on sandwich bottoms. Top with onion, tomato and watercress. Close and cut in half.
Makes 4 servings.