Shrimp Salad Sandwich with Spicy Lime Aioli

I love leftovers. There’s just no two ways about it. And I swear, leftovers are the mother of invention, at least in my kitchen. So there I was, making a thousand spring rolls and my fridge was filled with 8 containers of different dipping sauces. And the recipes make a pretty fair amount, too. I had shot them all, taken them to my friend Michele’s house and shared with her, and I still had those containers yelling at me every time I opened that door. Use me! Use me! Don’t let me go to waste!

Oh good grief!

So I took the Spicy Lime Aioli Dipping Sauce and cooked shrimp from the spring rolls, and some diced veggies from the Confetti Salad I’d made and mixed them up in a bowl. Added some minced cilantro and filled a couple of King’s Hawaiian Hot Dog Buns that were waving their arms at me from my countertop. Does your food harass you until you use it? Mine is just unabashedly in my face. Ugh.

Oh, this was really good, let me tell you. I took a bite while I was standing at the counter, fully intending to take it to my desk to eat as I worked. Ha. Never made it out of the kitchen. Devoured both buns standing right there. Really spicy, crunchy and shrimpy. With the soft sweet foil of the King’s Hawaiian bun. I wish I had one right now –

I had never eaten any King’s Hawaiian bread until last year when I was invited to a tour of the bakery facility. They gave us a huge carton filled with every type of their bread. I was hooked. Their little rolls are so perfect for sliders, as you can see in these Spicy Korean BBQ Turkey Sliders that I made. Soft and sweet. Really nice. Perfect for whatever you concoct from your leftovers. Oh yes.

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Shrimp Salad Sandwiches with Spicy Lime Aioli

Makes 2 filled hot dog buns

1 cup shrimp, cut in bite sized pieces
½ cup diced fresh veggies, such as confetti salad, or celery
1 tablespoon minced Italian parsley or cilantro
Spicy Lime Aioli (recipe below)
Kosher salt and pepper to taste

Bread or buns of choice (I used King’s Hawaiian Hot Dog Buns)

1. Mix shrimp, veggies, parsley and enough aioli to moisten and bind filling. Add additional salt and pepper if desired. Fill buns. Serve.

Spicy Lime Aioli Dipping Sauce
1 cup mayonnaise
1-2 tablespoons sambal oelek red chile paste, to taste
1 tablespoon fresh lime juice
1 teaspoon honey
Kosher salt and pepper to taste

1. Mix sauce ingredients together in a bowl. Can be made 3 days ahead and refrigerate in airtight container. Serve at room temperature.