1 In a non-stick skillet over medium-high heat, soften the green onions in the butter. Add the jalapeño and shrimp, and continue cooking for 2 minutes or until the shrimp is pink. Add the tomato paste, harissa paste and paprika. Stir to coat.
2 Deglaze with the broth. Bring to a boil, then simmer for 2 minutes or until the sauce thickens. Season with salt and pepper. Set aside.
3 In another non-stick skillet over high heat, cook the bell pepper and onion in the oil until tender-crisp. Season with salt and pepper.
4 Toast the rolls, if desired, and spread with the mayonnaise. Divide the shrimp among the sandwiches and drizzle with the sauce. Top with the vegetable mixture and close the sandwiches.
Join the conversation