- 2 lbs Wild Caught Gulf Shrimp, peeled & deveined
- Fresh sweet rolls
- Butter, mayo & lemon
- 2 tbsp capers
- 2 tbsp celery salt
- 2 tbsp ground oregano
- 1 tbsp ground basil
- 1 tbsp garlic powder
- 1 tbsp salt
- ½ tsp black pepper
Time: 20 minutes | Serves: 4
Melt butter in a cast iron skillet and toast bun on each side until golden brown.
Remove toasted buns and add Wild Caught Gulf Shrimp, capers, celery salt, oregano, basil, garlic powder, and salt.
Cook on medium heat for 5 min or until Wild Caught Gulf Shrimp are cooked through.
Spread a small amount of mayonnaise inside the bun.
Fill each roll with half of the Wild Caught Gulf Shrimp & squeeze lemon on top.
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