Spiced Shrimp Sandwich

Prep Peel and devein shrimp. Crack dried lime, tap out seeds, and grind shell to a coarse powder in a mortar. Mix dried lime powder with cardamom, cinnamon, turmeric, paprika, black pepper, and salt in a small bowl to make kabsa spice. Mince garlic. Slice tomato and red onion into thin rounds.

Build 1 Whisk mayonnaise with 1 tsp of the kabsa spice and 1 tsp lemon juice in a small bowl until the mayo turns pale orange and smells of dried lime.

Build 2 Toss shrimp with remaining kabsa spice, garlic, and 1 tbsp olive oil until every shrimp is coated. Rest at room temperature 5 minutes while you toast the bun.

Sear Slice the milk bun in half. Heat 1 tbsp butter in a skillet over medium 60 seconds until foaming. Press bun cut-sides down into the butter and toast 90 seconds until deep gold. Lift to a plate.

Build 3 Crack egg into the same skillet with 1 tsp neutral oil over medium-low. Cover and fry 3 minutes until whites set and yolk is still soft. Lift egg to the plate with the bun.

Plate Wipe the skillet, add 1 tbsp olive oil over medium-high heat 60 seconds. Add shrimp in a single layer and sear 90 seconds per side until pink and the kabsa spice forms a deep gold crust. Spread kabsa mayo on both bun halves. Layer lettuce, tomato, and red onion on the base. Pile hot shrimp on top, scatter pickled jalapenos, slide the fried egg on, and close with the top bun. Press gently and serve immediately.