• Staff Favorite

Ingredients

1. 1 pound shelled and deveined jumbo shrimp, butterflied
2. 1/4 cup plus 1 tablespoon Creole Spice Paste
3. 2 tablespoons vegetable oil
4. 1/4 cup mayonnaise
5. 1 celery rib, finely chopped
6. 1 tablespoon finely chopped celery leaves
7. 2 sour gherkins, finely chopped (2 tablespoons)
8. 4 hot dog buns

Directions

1. Light a grill. In a medium bowl, toss the shrimp with 1/4 cup of the spice paste and the oil and let stand for 10 minutes.
2. Meanwhile, in a bowl, mix the mayonnaise, celery, celery leaves, gherkins and the remaining 1 tablespoon of paste; refrigerate.
3. Grill the shrimp over high heat until pink and charred in spots, about 2 minutes. Transfer to a plate and freeze just until cooled, about 5 minutes. Chop the shrimp and stir it into the mayonnaise. Mound the shrimp salad in the buns and serve.