- 1/2 stick (4 tablespoons) butter, divided
- 4 onions, peeled and sliced into 1-inch pieces
- 1/4 cup brandy
- 1 cup mayonnaise
- 4 cloves garlic, peeled and minced
- 1 lemon, juiced, divided
- Salt and freshly ground black pepper, to taste
- 1 pound peeled and deveined spot prawns or tiger shrimp
- 4 French bread sub rolls, sliced in half
- 1/2 head romaine lettuce
- 3/4 cup pickled peppers in oil (hot or sweet)
I adore the Pacific Northwest and grew up on the spot prawns that are local there. This sandwich is inspired by a hometown hero restaurant who gives a Caribbean twist to every sandwich they make.
Melt half the butter in a skillet over medium heat. Add the onions and cook low and slow until they are caramelized, about 45 minutes. Carefully add the brandy, scraping the pan of all the onion stuck to the bottom. Place the pan off to the side to cool slightly.2.
Whisk mayo, garlic, 1/2 the lemon juice, salt and pepper in a bowl and put aside.3.
Melt the remaining butter in a nonstick skillet over high heat. Just as the butter starts to brown, add the shrimp and season with salt and lots of pepper.4.
After the shrimp have turned pink and curled up (about 2 minutes), squeeze the remaining lemon over the shrimp and set aside.5.
Dig out the majority of the inside of the French roll. Liberally spread the garlic mayo on both sides. Place a couple of leaves of romaine on top of the mayo on each side of the bread. Top the bottom side of the sandwich with shrimp, caramelized onions and pickled peppers. Place the top of the bread on top.