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1
Arrange about 4 shrimp on each skewer and add to a 13 by 9-inch casserole dish.
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2
Cook's Note: Don't crowd the shrimp onto the skewer.
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3
Allow a little space between, so they cook evenly.
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4
Add the olive oil, garlic, lemon juice, smoked paprika, cayenne, Worcestershire, hot sauce, salt and pepper, to taste, to a measuring cup.
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5
Whisk well and pour over the shrimp in the casserole.
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6
Cover the dish and let the shrimp marinate in refrigerator for 20 minutes.
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7
Preheat the grill to medium-high heat.
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8
Grill the shrimp skewers over medium-high heat for about 4 minutes total, flipping once halfway through.
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9
Add the baguette to the grill and toast.
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10
Remove the shrimp from the grill and add to the butter sauce, discarding the skewers.
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11
Toss to coat the shrimp in the butter sauce.
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12
Spread both sides of bread with the Sweet Pickle Mayonnaise and top evenly with the shrimp, shredded lettuce and sliced tomatoes.
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13
Slice the baguette in fourths, if desired, and serve immediately.
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14
Melt the butter in a small saucepan on the grill grates.
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15
Add the lemon juice, hot sauce and Worcestershire.
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16
Stir together with a wooden spoon until well mixed.
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17
Remove from heat and set aside.
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18
Sweet Pickle Mayonnaise:
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19
Add all the ingredients to a bowl and mix well.
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20
Cover and refrigerate until needed.
