Cumin-Dusted Shrimp Sandwiches

Southern Living
Cumin-Dusted ShrimpRecipe
If using wooden skewers, soak in water for 30 minutes before grilling.
Makes 4 servings


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1 cup mayonnaise
3 tablespoons orange juice
1 to 2 teaspoons minced canned chipotle peppers in adobo sauce
1/4 cup cornmeal
2 teaspoons cumin
1 teaspoon salt


Prep: 10 Minutes
Grill: 6 Minutes

Stir together 1 cup mayonnaise, 3 Tbsp. orange juice, and 1 to 2 tsp. minced canned chipotle peppers in adobo sauce, and set aside. Combine 1/4 cup cornmeal, 2 tsp. cumin, and 1 tsp. salt. Peel and, if desired, devein 1 lb. fresh shrimp; rinse shrimp. Toss shrimp in cornmeal mixture. Thread shrimp onto skewers; spray evenly with cooking spray. Grill, covered with grill lid, over medium-high heat (350° to 400°) 2 to 3 minutes on each side or until shrimp turn pink. Serve shrimp on whole wheat buns with mayonnaise mixture, tomato slices, and shredded lettuce.

Created date

July 2006