GRILLED SHRIMP SANDWICH RECIPES

Steps:

• Preheat the oven to 375 degrees . In a large saucepan, melt 4 tbsp. butter over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until soft, about 7 minutes; remove from the heat. Stir in the cream cheese, 1/2 cup pecorino-romano, the paprika and mustard. Stir in the artichoke hearts and shrimp; season with salt and pepper.
• Transfer the mixture to a 9-by-13-inch baking dish and top with the remaining 1/2 cup pecorino-romano. Bake until warmed through, about 20 minutes.
• Butter the outsides of the bread slices and place a scoop of dip between 2 slices; grill until golden-brown on both sides.

Steps:

• Heat grill. In medium bowl, combine shrimp, lemon juice and oil; toss to coat. Let stand at room temperature for 10 minutes to marinate.
• Meanwhile, in small bowl, combine mayonnaise, basil and garlic; mix well. Set aside. Cut each roll horizontally into thirds.
• When ready to grill, place shrimp in grill basket. Place basket on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 5 to 7 minutes or until shrimp turn pink and opaque, stirring occasionally. Lightly toast cut sides of rolls on grill during last minute of cooking time.
• Spread half of mayonnaise mixture on bottom sections of rolls. Top with lettuce, tomato and half of cooked shrimp. Place middle sections of rolls over shrimp. Spread with remaining mayonnaise mixture. Top with remaining shrimp, bacon and top section of rolls. If desired, pierce sandwiches in 2 places with long toothpicks; cut in half between toothpicks.