YOUR SOLIN GENERATED RECIPE
Garlic-Herb Roasted Shrimp Sandwich
Succulent shrimp roasted with aromatic garlic and fresh herbs, tucked into a toasted sprouted grain roll with a zesty lemon-yogurt spread and crisp arugula.
INGREDIENTS
7 oz raw shrimp
0.5 tbsp extra virgin olive oil
2 cloves garlic
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp dried oregano
1 medium sprouted grain roll
0.25 cup non-fat Greek yogurt
1 tsp lemon juice
1 tsp fresh parsley
0.5 cup baby arugula
2 slices tomato
PREPARATION
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
In a mixing bowl, toss the peeled and deveined shrimp with the olive oil, minced garlic, sea salt, black pepper, and dried oregano until thoroughly coated.
Spread the shrimp in a single layer on the prepared baking sheet and roast for 6 to 8 minutes until they are pink, firm, and succulent.
While the shrimp roasts, combine the Greek yogurt, lemon juice, and chopped fresh parsley in a small bowl to create a zesty spread.
Slice the sprouted grain roll in half and toast it in the oven for the last 2 minutes of the shrimp cooking time until the edges are golden.
Apply a generous layer of the lemon-yogurt spread to both the top and bottom halves of the toasted roll.
Assemble the sandwich by layering the baby arugula and tomato slices on the bottom bun, topping with the warm roasted shrimp, and closing with the top bun.