Ingredients

• 1/3 cup mayonnaise
• 2 tablespoons minced pickles, plus more for serving
• 2 tablespoons minced shallot
• 1/2 teaspoon hot sauce, preferably Louisiana-style
• Kosher salt and freshly ground pepper
• 1 pound large shrimp, peeled, deveined and patted dry
• 2 teaspoons salt-free Cajun seasoning
• 2 tablespoons unsalted butter
• 4 hero rolls, split
• Shredded iceberg lettuce and sliced tomatoes, for serving

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Instructions

1. Preheat the oven to 350 degrees F. Combine the mayonnaise, minced pickles, shallot and hot sauce in a small bowl; season with salt and pepper. Set aside.
2. Toss the shrimp with the Cajun seasoning and 1/4 teaspoon salt in a large bowl. Melt the butter in a large nonstick skillet over medium-high heat. Add the shrimp and cook until pink, 1 1/2 to 2 minutes per side.
3. Meanwhile, arrange the rolls on a baking sheet and toast in the oven, about 5 minutes. Spread the mayonnaise mixture on the cut sides of each roll. Fill with the shrimp, lettuce and tomatoes. Serve with pickles.
4. Photograph by Ryan Liebe