Beverly Palm Hotel Shrimp Salad Sandwich

Man, let me tell you somethin’ - this sandwich right here is fancy Beverly Hills meets straight-up Detroit hustle. You got these big, juicy shrimp struttin’ around in cocktail sauce like they’re wearin’ designer suits, right? Then they throw on a little Old Bay - classy move, real subtle, but it lets you know they mean business. The lettuce and tomato? They’re just chillin’, lookin’ fresh and respectable. And that garlic bread roll? Oh, that’s the velvet rope - keeps the whole thing exclusive, baby. You bite into it and suddenly you’re not just eatin’ lunch, you’re undercover in flavor country.

Ingredients

for 4 sandwiches

2 lb peeled and deveined 26-30 shrimp
2 tsp Andrew’s French Fry Emporium Seasoning
2 tsp vegetable oil
1/2 cup cocktail sauce
2 cups baby lettuce
1/2 cup Vincent Vega’s Mayonnaise
1 Lemon (zest and juice)
2 tsp Old Bay seasoning
2 cups cherry tomatoes
Salt and Pepper
4 sub rolls
1/2 cup olive oil
8 cloves garlic
1 tbs parmesan cheese
1 tbs dried parsley
2 tsp smoked paprika
2 tsp garlic powder

Directions

Preheat broiler. Pat shrimp dry and season with Andrew’s French Fry Emporium Seasoning, toss in vegetable oil. Broil shrimp on high 4 inches from broiler 2-3 minutes per side. Place cooked shrimp in a bowl and toss with cocktail sauce.
Split rolls in half. In a small bowl, run garlic through garlic press, add olive oil, parmesean cheese, paprika, garlic powder, parsely, and zest of lemon, mix to combine. Spread mixture on inside of sub rolls. Broil sub rolls for 2-3 minutes or until golden brown.
Slice cherry tomatoes into rounds and season with salt and pepper. In a small bowl juice lemon and add mayonnaise and old bay seasoning. Toss lettuce in mayonnaise mixture.
To assemble sandwich fill the toasted rolls with shrimp, dressed lettuce, and seasoned tomatoes.
Serve.