SHRIMP PANINIS WITH PESTO MAYO

Shrimp Paninis with Pesto Mayo image

Provided by Amy H.

Time 30m

Number Of Ingredients 17

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8 slice quality sour dough sliced bread
green leaf lettuce
fresh roma tomato, thinly sliced
FOR THE SHRIMP
1 lb raw shrimp, shells removed, cleaned and deveined
1 Tbsp olive oil
1 Tbsp butter
1 Tbsp fresh lemon juice
1 tsp italian seasoning
1/2 tsp garlic powder
1/2 tsp salt
FOR THE PESTO MAYO
1 c mayonnaise (you can use reduced fat if you prefer)
1 Tbsp fresh lemon juice
1/2 c fresh, chopped basil
2 clove garlic, minced
1 Tbsp worcestershire sauce

Steps:

1. In a blender, mix together the mayonnaise and lemon juice, basil, garlic, and Worcestershire. Season to taste with salt and pepper. Set aside and chill until ready to use.
2. Pat shrimp with a paper towel until completely dry. Sprinkle with salt, pepper, garlic powder, and Italian seasoning.
3. Heat a large skillet over medium heat, and add butter and olive oil. When the butter melts, raise the heat to medium-high, and add shrimp all on one side. Cook the shrimp until pink and cooked through, about 5 minutes. Toss shrimp with 1 Tbsp. lemon juice.
4. Grill bread on a griddle pan in butter flavor cooking spray until lightly browned.
5. Spread mayonnaise on to both sides of bread, add shrimp, leaf lettuce and sliced roma tomato. Makes 4 sandwiches