• 3 Ratings

Shrimp and pimiento placed between toasted french rolls needs no silverware.

Source: Better Homes and Gardens


Recipe Summary

25 mins
4 mins


Ingredient Checklist


Instructions Checklist
  • For rémoulade, in a food processor combine mayonnaise, pimento, ketchup, onion, celery, parsley, capers, and mustard. Cover and process until blended. Cover and chill.

Instructions Checklist
  • Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels. Thread shrimp and sausage slices sideways onto six 8-inch skewers* by threading each sausage piece between two shrimp, nesting the sausage pieces into the curves of the shrimp. Sprinkle shrimp and sausage with Cajun seasoning; lightly coat with nonstick spray.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • For a charcoal or gas grill, grease grill rack. Place skewers on the rack of the covered grill directly over medium-high heat. Grill for 2 to 3 minutes or until shrimp are opaque. Transfer to a platter.

Instructions Checklist
  • Drizzle cut sides of rolls with some of the rémoulade. Slide the shrimp and sausage from one skewer onto each roll bottom, removing skewer. Top with lettuce, pickle slices, tomato slices, and, if desired, more of the rémoulade.** Add roll tops.


If using wooden skewers, soak in water for at least 30 minutes before grilling.


Store any extra rémoulade in an airtight container for up to one week.

Nutrition Facts

484 calories; total fat 19g; saturated fat 5g; polyunsaturated fat 1g; monounsaturated fat 3g; cholesterol 116mg; sodium 1554mg; potassium 429mg; carbohydrates 56g; fiber 4g; sugar 11g; protein 22g; trans fatty acid 0g; vitamin a 1020IU; vitamin c 16mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 6mg; vitamin b6 0mg; folate 137mcg; vitamin b12 1mcg; calcium 273mg; iron 4mg.


3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0