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Chipotle Shrimp Sandwich with Portobello Mush

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Submitted by: garland.francis

 

This grilled sandwich is sure to quickly become a summer favorite. Impress guests at your nest BBQ with this new sandwich.
 

Ingredients

  • 2 lbs very large shrimp cleaned, about 18
  • Basting sauce;
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon Tabasco sauce
  • 1 teaspoon cayenne pepper
  • 1 teaspoon minced garlic
  • 1 teaspoon chopped oregano
  • 1 tablespoon fresh lime juice
  • Chipotle lime spread:
  • 1 tablespoon chopped green onion, green part only
  • 3/4 cup sour cream
  • 2 tablespoons chopped cilantro
  • 1 teaspoon fresh lime juice
  • 1/2 teaspoon chipotle chili powder
  • Salt and ground pepper to taste
  • Italian bread, enough to make 6 sandwiches
  • 6 large portobello mushroom caps
  • 6 slices whole milk mozzarella cheese
  • 3 medium size tomatoes thinly sliced
  • 1/2 cup Kikkoman roasted garlic teriyaki marinade.

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Method

Wash and pat dry mushroom caps, combine with teriyaki sauce in a zip lock plastic bag, turning to coat, seal and let stand 15 minutes. Meanwhile, whisk together all ingredients for basting sauce and set aside. Whisk together all ingredients for chipotle lime sauce and set aside. Heat grill to medium. Rinse shrimp and pat dry with a paper towel. Put shrimp lengthwise on skews. Brush with basting sauce on both sides. Place on grill for 2 to 3 minutes, turn and brush shrimp again and grill for 2 to 3 minutes. Drain mushroom caps, place on grill, covered with grill lid, over medium-high heat for 2 minutes on each side. Top with cheese and grill 2 minutes longer. Grill both sides of bread to a golden brown. Spread chipotle lime on one side of each piece of bread. Place tomatoes, mushroom, and shrimp, 3 pieces each, on bread. Top with remaining pieces of bread and serve.

 

Notes:

 

Number of Servings: serves 6

 

Submitted by: garland.francis ()

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