Forget about fish Fridays! This revamped sandwich, flavoured with a lemony sauce and paired with dill-dusted potatoes, is totally craveable any day of the week.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
285 g
Shrimp
(Contains Shrimp)
1 tsp
Dill-Garlic Spice Blend
(Contains Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
8 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
350 g
Red Potato
90 mL
Dill Pickle, sliced
28 g
Spring Mix
2 unit(s)
Artisan Bun
(Contains Soy, Wheat, Milk May contain Mustard, Sesame, Soy, Sulphites, Egg, Milk)
1 unit(s)
Lemon
0.13 tsp
Pepper*
2 tsp
Butter*
2 tbsp
Oil*
0.13 tsp
Salt*
If you've opted to get shrimp, using a strainer, drain and rinse, then pat dry with paper towels. Season all over with remaining Dill-Garlic Spice Blend, salt and pepper. When hot, add 1 tbsp oil, then shrimp. (NOTE: For 4 ppl, cook in two batches, using 1 tbsp oil per batch.) Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Transfer to a plate.