Thai food... I'm a big fan. I just love the ingredients. Essential fish sauce (once opened it'll keep indefinitely in the fridge), fresh lime juice, spicy sriracha, and a little brown sugar are all it takes to make a marinade that's perfect for shrimp but would work well for meat or poultry. The fish sauce provides an indescribable note, earthy and lightly salty while the lime juice and hot sauce are bracing and the flavors all come together with the addition of a little sugar.
Mayo may seem like an oddball ingredient here but seasoned like the marinade, studded with bell pepper, crisp cucumbers, bits of shrimp, cilantro, and mint, it makes a perfect sandwich filling.
Thai Shrimp Salad Sandwich
Makes 2 sandwiches
2 tablespoons plus 1 teaspoon fresh lime juice
1 tablespoon plus 1/2 teaspoon Thai fish sauce
1 teaspoon sriracha
1 1/2 teaspoons brown sugar
8 ounces peeled and deveined large shrimp
3 tablespoons mayo
1 kirby cucumber, peeled, halved lengthwise, seeded and cut into small dice (1/2 cup)
1/2 small red bell pepper, cut into dice (1/3 cup)
2 tablespoons chopped cilantro
2 tablespoons chopped mint
Oil for grill pan
1 baguette, about 14 inches long, halved and split horizontally, or 2 hoagie rolls
1. In a medium bowl, whisk together 2 tablespoons lime juice, 1 tablespoon fish sauce, 1/2 teaspoon of sriracha, and the sugar. Add shrimp, tossing to coat. Marinate 30 minutes.
2. Heat a grill pan over medium, brush with oil and cook shrimp until browned and opaque throughout, about 1 minute per side. Transfer to a plate to cool.
3. In a medium bowl, stir together the mayo, the remaining teaspoon lime juice, the remaining 1/2 teaspoon fish sauce, and the remaining 1/2 teaspoon sriracha. Fold in the cucumber, bell pepper, cilantro, and mint. Cut the shrimp into bite-size pieces and add to the mayo mixture along with any juices from the plate. Spoon onto bread and serve.