• Marinate the shrimp:

Place shrimp in a large bowl. Stir in Duplin Gourmet Sweet Bourbon Glaze. Cover bowl and refrigerate for 15-30 minutes.

• Toast the rolls:

Preheat the oven to 375 degrees.

Spilt the hoagie rolls lengthwise, leaving a hinge at the back so the rolls do not break into 2 pieces. Place spilt rolls on a baking sheet and put sheet in the oven for 2 to 3 minutes, until rolls are lightly toasted.

Remove rolls from the oven and set aside too cool.

• Make the bourbon mayo:

In a small bowl, blend together the mayonnaise and 1 tablespoon Duplin Gourmet Sweet Bourbon Glaze. Set aside

• Cook the shrimp:

Remove shrimp from the refrigerator.

Spread the mayonnaise blend on the insides of the toasted hoagie rolls and place one roll on each of two plates.

Place a large skillet over medium-high heat. When pan is hot, add butter. Swirl pan over the heat until butter has melted.

Add garlic to the pan and cook just until the garlic releases its aroma.

Turn the heat up to high. Drain shrimp of most of the marinade and add shrimp to the hot pan.

Cook shrimp quickly, for about 3 to 5 minutes, shaking pan, until shrimp is slightly firm and sauce has turned a sticky, caramelly brown.

• Assemble the sandwiches:

Spoon hot shrimp right out of the pan into the hoagie rolls.

Top shrimp with slaw, pickles and thinly sliced red onions. Drizzle additional Duplin Gourmet Sweet Bourbon Glaze over sandwiches if desired. Serve immediately.

Makes 2 sandwiches.

• Pairings:

Pair this sandwich with refreshing Cotton Candy Lime white or any of the wines or our Light & Lively collection: bright, light Duplin Sweet white wine; mellow, fruity Cool blush; and refreshingly sweet Easy red.