Chef Lucas’ Honey Pecan Shrimp Salad Sliders
This spicy shrimp salad was created by Texas chef Lucas McKinney, whose Louisiana roots are bringing the Gulf Coast flavor. Pile the salad onto buttered slider buns dressed with sliced cucumbers for a perfect party snack. The salad can also be served over crisp salad greens, tucked into lettuce cups, or set out in dip bowl with crackers to let everybody help themselves.
Prep Time:
20 mins.
Yield:
18 -24 sliders
Ingredients
- 2 cups Blue Plate Mayo
- 1/2 cup sambal
- 1 tablespoon sesame oil
- 2 tablespoons honey
- 2 limes, zested
- 1 clove garlic, zested
- 1 teaspoon minced fresh ginger
- 2 sliced green onions + extra for garnish
- 2 cups roasted and chopped pecans
- 2 pounds grilled or poached Gulf brown shrimp (36/40 size)
- sesame seeds, for garnish
- 18-24 buttered slider buns
- sliced cucumbers, for dressing sliders
Directions
- Mix the mayo, sambal, sesame oil, honey, lime zest, garlic, ginger and green onion in a large bowl and chill in the fridge for at least 15 mins and up to 2 hours.
- Serve chilled, topped with sliced green onion and sesame seeds, on toasted, buttered buns or sandwich rolls dressed with sliced cucumbers. It can also be served as a salad on a bed of greens or in a dip bowl with crackers for scooping.
