A Caribbean twist on the East Coast classic seafood roll with spicy shrimp, a pillowy-soft (martin's) roll and jerk mayo.
- 3 tablespoons Southern Soul Barbeque “Rub-A-Dub Rub” Jamaican Jerk Seasoning
- 1 pound shrimp, peeled, deveined
- 1/2 cup mayonnaise
- Juice of 1 lime
- 4 potato or soft hamburger buns (like Martin’s or King Hawaiian)
- To make “Jerk Mayo”, in a bowl, mix together the mayonnaise, lime juice, and 2 tablespoons jerk rub.
- Toss shrimp with a glug of olive oil and 1 tablespoon Jerk Seasoning. Grill over med-high heat just until shrimp turn pink, about for 2 to 3 minutes per side.
- Smear a little Jerk Mayo on the roll, top with shrimp and top bun. Serve with a Spicy Margarita!
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