Basil Shrimp Salad Sandwiches with Charred Corn Aioli

Serves 4 · 20 min prep · 12 min cook

Ingredients

• 1 lb peeled and deveined raw large shrimp
• 2 ears fresh sweet corn
• 1/2 cup mayonnaise
• 3/4 cup packed fresh basil
• 1 large lemon
• 1 clove garlic
• 2 stalks celery
• 4 soft sandwich rolls or brioche buns
• 8 leaves butter lettuce
• 1 large heirloom tomato
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp smoked paprika

Instructions

1. 1Pat the shrimp dry and toss with olive oil, salt, pepper, and smoked paprika; cook in a single layer in a hot 12-inch skillet over medium-high heat for 2 minutes per side until just opaque and lightly pink.
2. 2Transfer shrimp to a cutting board, let cool 3 minutes, then roughly chop into bite-size pieces.
3. 3Char the shucked corn ears in the same skillet, turning until kernels are blistered, about 5–6 minutes; cool and cut the kernels off.
4. 4In a food processor or by hand, blend half the corn kernels with the mayonnaise, most of the basil, lemon zest and juice, and minced garlic into a vibrant green aioli.
5. 5Dice the celery finely and fold it into the chopped shrimp along with the remaining whole corn kernels and a few torn basil leaves.
6. 6Stir enough of the corn-basil aioli into the shrimp mixture to bind it into a creamy, scoopable salad; reserve the rest for spreading.
7. 7Split and lightly toast the sandwich rolls until the cut sides are golden.
8. 8Spread a generous layer of remaining aioli on both cut sides of each roll, then lay down butter lettuce leaves.
9. 9Pile the shrimp salad high, top with thick slices of ripe heirloom tomato, and close the sandwiches.
10. 10Serve right away while the shrimp is still cool and the rolls are crisp; wrap tightly in parchment for portable lunches that stay fresh for hours.