SERVES 6 AC­TIVE 20 min. TO­TAL 40 min.

Coastal Living - - BOUNTY -

6 qt. water

2 Tbsp. plus

2 tsp. kosher salt, di­vided

2 lb. large peeled, de­veined raw shrimp

1 Tbsp. canola oil

2 (5-oz.) fresh Mex­i­can chorizo links

1 1/2 cups packed fresh flat-leaf parsley leaves

1 1/2 cups packed fresh cilantro leaves

2 Tbsp. fresh oregano leaves

1 small shal­lot, roughly chopped (1/4 cup)

2 gar­lic cloves, smashed and peeled

1/2 cup ex­tra-vir­gin olive oil

21/2 Tbsp. fresh lime juice (from 2 limes)

1/2 tsp. crushed red pep­per

1/2 cup may­on­naise

3 (8-in.) bo­lil­los or hoagie rolls, split length­wise, leav­ing

1/2 in. con­nected

1. Place water and 2 ta­ble­spoons of the salt in a large pot; bring to a boil over high. Add shrimp; cook just un­til opaque, 1½ to 2 min­utes. Trans­fer shrimp to a colan­der; rinse un­der cold water un­til cooled, about 2 min­utes. Drain and roughly chop. Trans­fer to a large bowl; set aside.

2. Place canola oil in a medium skil­let; heat over medium. Add chorizo links; cook, turn­ing oc­ca­sion­ally, un­til lightly browned and cooked through, about 12 min­utes. Re­move from heat; cool 10 min­utes. Cut chorizo into ¼-inch-thick slices; add to shrimp in bowl.

3. Place parsley, cilantro, oregano, shal­lot, and gar­lic in a food pro­ces­sor; process un­til finely chopped, about 10 sec­onds. Add olive oil, lime juice, crushed red pep­per, and re­main­ing 2 tea­spoons salt; process un­til well com­bined, about 10 sec­onds. Add ½ cup of the parsley-cilantro mix­ture to shrimp and chorizo in bowl; toss to coat. Stir to­gether re­main­ing parsley-cilantro mix­ture and may­on­naise in a small bowl.

4. Spread may­on­naise mix­ture in­side split rolls; fill with shrimp-chorizo mix­ture. Close rolls, and cut each in half to serve.

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