Recipe printed from



Smokehouse 220 Honey Bourbon BBQ Sauce To taste
Tomatoes, large, sliced 2 ea.
Baby Arugula 2 cups
Smoked Paprika 2 tbsp.
Cayenne Pepper 1 tbsp.
Onion Powder 1 tbsp.
Salt 2 tsp.
White Pepper, ground ½ tsp.
Black Pepper, ground ½ tsp.
Thyme, dried ¼ tsp.
Basil, dried ¼ tsp.
Oregano, dried ¼ tsp.
Shrimp (26-30 count), peeled, deveined 1 lb.
Ventura Foods Canola Oil 2 tbsp.
Melted Butter 2 tbsp.
Demi Baguettes, 6”, sliced 4 ea.

Mustard Aioli:
Garlic, minced 1 clove
Kosher Salt ¼ tsp.
Classic Gourmet Mayonnaise 1 cup
Dijon Mustard 2 tbsp.
Lemon Juice, fresh 1 tbsp.


  1. In medium bowl, mix smoked paprika, cayenne, onion powder, salt, white pepper, black pepper, thyme, basil, and oregano.
  2. Add shrimp and toss to coat with seasonings.
  3. Heat oil and butter in large skillet over medium-high heat.
  4. Add shrimp and cook for 4½ – 5 minutes, turning once until shrimp is opaque and just cooked through.
  5. Spread Mustard Aioli on one cut side of each baguette.
  6. Divide shrimp evenly among baguettes and top with tomatoes, lettuce, and thick drizzle with Honey Bourbon BBQ sauce.

Mustard Aioli:

  1. Mix all ingredients together.
  2. Season to taste with salt and pepper.



Wood-smoke flavor of aged Kentucky bourbon meets sweet notes of honey

View Details