Shrimp Sandwiches with Cucumber Salad

The sandwiches are prepared on grilled baguette slices. Fried shrimps are placed on toasts under a cucumber “blanket”.

Ingredients

• Baguette – 24 slices
• Fresh large shrimps (peeled) – 24 pcs.
• Fresh cucumbers – 400 g
• Hot baked peppers, canned – 14 pcs.
• Fresh cilantro (chopped) – 0.25 cups
• Extra virgin olive oil
• Lime juice – 2 teaspoon
• Garlic (chopped) – 0.5 teaspoon
• Salt to taste

Directions

1. Cut the cucumbers in half lengthwise, remove the seeds, and chop the pulp on a coarse grater. Squeeze out the liquid. Transfer the chopped cucumbers to a bowl.
2. Finely chop the peppers, add to a bowl of cucumbers, add cilantro there, 1 tablespoon. a spoon of olive oil, lime juice, garlic, and salt, mix well.
3. Turn on the grill to preheat to medium-high temperature. Soak 6 wooden skewers in cold water for 10 minutes.
4. In a separate bowl, combine shrimp with 2 tablespoon. tablespoons of olive oil and 1.5 teaspoon of salt.
5. String the shrimp on skewers soaked in water and grill until pink, about 2 minutes on each side.
6. Brush the baguette slices on both sides with olive oil and grill for about 4-5 seconds on each side.
7. Remove shrimps from skewers and cut them into halves.
8. Put 2 halves of shrimp on each crouton, and put 1 tablespoon on top. a spoonful of cucumber salad. You can serve sandwiches right away.

Enjoy your meal!