Lemon Garlic Shrimp Open-Faced Hawaiian Roll Sandwich

Lemon Garlic Shrimp Open Face Sandwiches

Lemon Garlic Shrimp Open Face Sandwiches

It has been an intense few months.  How do I explain such a long absence?  I have one class left to finish my MBA!  I am working full-time and have spent nights and weekends in class or doing homework and projects.

As a quick break, I decided to experiment with shrimp skewers.  Then, I decided to use up a bunch of odds and ends in my kitchen.  I did open-faced sandwiches because I only had 2 “Jumbo” Hawaiian rolls left from a previous meal.  The shrimp were full of lemon-garlic flavor and the bright acidity of the lemon was balanced by the sweetness of the Hawaiian roll.  Lemon aioli is optional.  (I did not use it for my first batch and they were still delicious).

You can serve these shrimp skewers on their own, as a main course or remove the shrimp from the skewers and serve them atop a hawaiian roll & lettuce for an easy, delicious dinner!

Lemon Garlic Shrimp Open Face Sandwiches

Lemon Garlic Shrimp Open Face Sandwiches

Lemon Garlic Shrimp Open-Faced Hawaiian Roll Sandwich

1 lb shrimp (any size), peeled & deveined
1/2 c. extra virgin olive oil
juice of 1-2 lemons
1/4 c white wine (i.e. Pinot Grigio)
3 cloves garlic, minced
dash of sea salt & freshly ground black pepper
3 T parsley, minced

1 T unsalted butter
2 T extra virgin olive oil
8 oz mushrooms, sliced
1 tsp fresh thyme
sea salt & pepper

Butter or Bibb Lettuce
2-4 large Hawaiian Rolls, Split
Lemon aioli (optional)

Make marinade.

Whisk together olive oil through parsley and pour into a large bowl or Ziplock bag. Add shrimp and turn to coat in marinade. Refrigerate, covered, 30 minutes- 1 hour.

Place skewers in a shallow dish of water while the shrimp marinade.

Make the mushrooms.

Heat a large sauté pan over medium heat. Add butter and olive oil. Once butter is melted, add mushrooms (working in 2 batches if necessary). Stir mushrooms occasionally, seasoning with salt and pepper as you stir. After 5 minutes, stir in thyme. Continue sautéing until mushrooms are light brown. Remove from heat.

Skewer the shrimp & grill.
Grill over medium heat, a few minutes per side, until no longer opaque. Do not overcook!
Remove shrimp from skewers.

Optional:  Grill or toast split Hawaiian rolls, about 1-2 minutes.

To Serve:
– Place half of a Hawaiian roll on a plate. Top with lemon aioli (if using), lettuce, sautéed mushrooms and shrimp.
– Serve alongside a salad. Enjoy!

Marinade the Shrimp

Marinade the Shrimp


Friday Night is Appetizer Night with Coconut Shrimp

Coconut Shrimp

Coconut Shrimp

After getting good grades on my report card as a little girl, my parents would take me out for dinner at my favorite seafood restaurant.  My dad starting making the joke, even then, that he will need to slip my date a $20 bill (later that dollar amount increased to $50 and so on…) if “the poor guy ever wants a chance at affording dinner with you.” My favorite food at the time? Lobster.

Looking back, I find it ironic that a girl born and raised in the Midwest has such an irreconcilable passion for seafood.

Usually, while traveling near the coasts, I try to eat as much locally caught, bought and cooked seafood as I can. The rest of the year, I am at the mercy of the best the Midwest can offer + flown-in treats.

Shrimp seem to be a no-fail go-to, especially when made with coconut.

My father-in-law found the original recipe for these shrimp on Skinny Taste.  We made these together for a winter appetizer party in Pittsburgh a and they, along with the dipping sauce, disappeared in minutes.  I made them again for a Friday night appetizer party with the same results.

For the recipe, click HERE – and just double the panko-coconut breading to ensure all the shrimp are adequately covered.