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Shrimp Poor Boy Sliders
These mini sandwiches are piled high with shrimp, cucumbers, onions, and radish slaw.
16 large shrimp, peeled and deveined
2 Markon First Crop Lemons, quartered
1 Markon First Crop Onion, thinly sliced
2 Markon First Crop Cucumbers, sliced
2 Tbsp. Dijon mustard
2 Tbsp. apricot preserves
2 cups cider vinegar
2 tsp. coarse salt
1 tsp. freshly cracked pepper
3 Tbsp. Ready-Set-Serve Lime Juice
1/2 cup low-fat mayonnaise
2 Tbsp. Markon First Crop Italian Parsley, chopped
8 oz. radish sticks
Coarse sea salt and cracked pepper, to taste
16 Hawaiian sweet rolls
In a medium bowl, combine mustard and apricot preserves; add vinegar, salt, and pepper; mix well. Add the sliced onion and cucumbers to the mustard mixture and toss to coat. Set aside and let rest for 15-30 minutes.
In a medium pot, bring 2 quarts of water and lemons to a boil; add shrimp and turn off heat (they will be perfectly cooked in 6-8 minutes).
Meanwhile, combine lime juice, mayonnaise, parsley, and radish sticks; mix well and set aside. Remove shrimp from the poaching liquid and drain well.
Cut the Hawaiian sweet rolls in half and layer pickled cucumbers and onions on the bottom half, followed by one poached shrimp, and lastly the radish slaw. Place the top half of the roll on each slider; serve two per person or arrange on a serving platter for a buffet.
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