Meet the massive Bourbon Barbecue Shrimp Sandwich

The absolute best way to cook shrimp depends on whether you like it fried, grilled, steamed or stir-fried, but in the case of our Bourbon Barbecue Shrimp Roll sandwich, we're going seared until the shrimp is a sticky sweet, caramelly brown.

You've heard of the lobster roll, right? Well, this shrimp roll kicks its you know what. Overstuffed with seared jumbo shrimp that we marinated in Duplin Gourmet Sweet Bourbon Glaze and finished with slaw, pickles and onions, this massive sandwich is how we do seafood rolls down South! 

This is one wonderfully messy sandwich full of sweet and savory flavor. We added lots of chopped fresh garlic to the bourbon glaze marinade. We drained the marinade before cooking the shrimp and used a heavy skillet on high heat to ensure the shrimp ended up with a well-browned sauce coating. Watch the pan closely, shaking and stirring the shrimp throughout the cooking. Sugar in the glaze caramelizes quickly. You don’t want it to burn.

Don't dally when making these sandwiches. Have the toasted rolls and sweet bourbon glaze mayonnaise ready to go and lay out toppings. You'll be loading the hot shrimp right out of the pan into the rolls and then immediately adding the toppings. Alter toppings to your taste. Sour pickles add nice contrast to the shrimp's sweetness. Honey mustard slaw instead of traditional slaw also gives a sharp edge.

Pair this sandwich with any of the wines in our Light & Lively Trio: bright, light Duplin Sweet white wine; mellow, fruity Cool blush; and refreshingly sweet Easy red.