Shrimp and Okra Hoagie

One of my favorite vegetables is fresh okra, which we like roasted, in many types of dishes. Recently I picked up lots of shrimp on sale and had some Italian rolls hanging around, so we figured, let’s put all this together. The whole meal can be done on the grill to save on clean up!

Ingredients
12 size 16-20 shrimp peeled and deveined
4 cloves garlic peeled and chopped
1 cup fresh okra sliced
4 tbsp peanut oil
8 shishito peppers
2.5 tbsp mayonnaise
juice from half of a lemon
¼ tsp crushed coriander seeds
1 tsp Old Bay hot sauce
2 Italian rolls split
4 small watermelon slices
4-6 leaves Romaine lettuce cored
2 tbsp butter
1 tbsp olive oil

Split the two rolls longways being sure not to break the “hinge”. Heat the olive oil in a large pan or griddle, then lay the rolls in, rotating a couple times (it’s good to use some weight for consistent browning). Once browned remove and lay on plates.
Combine 2 tbsp peanut oil, salt, pepper, and okra in a plastic bag, mix to combine well- place on baking sheet and roast at 400 °F for 25-30 minutes, turning once (until they start to brown). This can be done ahead of time.
Combine homemade mayo (recipe in basics), lemon juice, Old bay hot sauce, and coriander then set aside. Add more lemon juice if required to thin. Salt and pepper to taste.
Sauté the shishitos in peanut oil (cast iron pan) until the exterior starts to cook, remove from heat and chop.
In the same cast iron pan heat the butter to about 350 °F, drop in the shrimp, cook the first side 2 -3 minutes (watch the heat and temp), then turn over for another 2-3 minutes, add the garlic in the last minute, stir to combine. Remove from the heat.
Sprinkle salt and pepper on each watermelon slice, then grill for about 2 minutes per side, remove and plate.
Place Romaine on each roll, followed by the shrimp, okra, shishitos, then drizzle the sauce over top. Cut in half and plate along with watermelon.