This recipe is from one of my favorite food blogs, Annie Eats http://annies-eats.com/
It was perfect for a weeknight and did not take long at all. We served with Alexia sweet potato fries and used the left over remoulade as a dipping sauce.
For the shrimp:
1 tb olive oil
2 tbs Old Bay (Annie used cajun seasoning, as a Baltimore girl I love Old Bay)
1 lb shrimp
Season the shrimp with salt, pepper, and the old bay, then sautee in the olive oil until they are pink and curled.
For the remoulade:
1/2 cup mayo
2 tbs stone ground mustard
1 clove garlic, chopped
1 and 1/2 tsp pickle juice
1/2 tsp horseradish
1/4 tsp cayenne
1/4 tsp paprika
splash of hot sauce.
I just mixed these all together but you can also put them through a food processor. I didn't think it was necessary and didn't want to make more dishes.
Once you have the shrimp cooked, slather your bread with remoulade, add lettuce and tomato and shrimp them enjoy!