Whisk hot sauce and rice wine vinegar. Place onions in this mixture and refrigerate for 24 hours to pickle. Reserve for service.
In a sauté pan over medium high heat add olive oil. Now add shrimp and sprinkle with sea salt. Cook for 1 minute turning once. Pour in beer and seasoning mix then simmer for 2 minutes. Whisk in butter then remove from heat.
Place the bottom of the ciabatta bread bun on an entrée plate. Drizzle some of the shrimp sauce on the bottom of the bun. Place spring mix on bun. Arrange shrimp on top of greens then drizzle with some sauce from pan, followed by the drained spicy red onion.
Drizzle some sauce on the top bun then place leaning on the bottom bun.
Serve with some of the pan sauce on the side for dipping.
Ingredients
8 ea. Bay Winds® 41-50 count peeled, deveined, tail off shrimp
2 tbsp Magellan® Cajun seasoning
2 tbsp Roma® Oil, Olive
4 tbsp Nature's Best Dairy® Butter, Unsalted, cubed
1/2 cup beer, amber
1/8 tsp West Creek® sea salt kosher
1/4 cup Peak Fresh Produce® Onion(s), Green, finely chopped
