Created especially for Super Bowl 2014, this hand-held delight is not only a show stopper; it goes great with an ice cold beer on game day!

Serving Size: 10 sandwiches


  • 1 pound 23-30 sized raw, deveined and shelled shrimp (or just 30 shrimp)
  • ¼ cup  B’s BBQ spice rub (recipe below)
  • 1-2 cups flour, seasoned with salt and pepper
  • 6 tablespoons of butter at room temperature
  • Vegetable oil for frying
  • 10 sandwich buns

B’s BBQ Spice Rub:

  • ¼ cup sugar
  • 1 tablespoon salt
  • 1 tablespoon smoked paprika
  • 2 teaspoons chili powder
  • 1½ teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon pepper

Avocado Slaw:

  • 1 small head purple or green cabbage, shredded
  • ½ frozen corn kernels, thawed
  • 1 Roma tomato, diced
  • ½ red onion, diced
  • 1-2 Fresno chilies, sliced thin (optional)
  • 1 avocado
  • Juice and zest of 1 lime
  • 1 bunch cilantro
  • 2 teaspoons sugar
  • 2 teaspoons apple cider vinegar
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup sour cream
  • 1/3-2/3 cup milk


Toss shrimp with spice rub and allow to marinate for up to 1 hour. Place flour into a large baking dish or bowl and season with salt and pepper.

Meanwhile, assemble avocado slaw. In a blender or food processor combine avocado, lime zest and juice, cilantro, sugar, vinegar, salt and pepper, and sour cream.  Pulse until combined. Slowly add milk until a slightly thin and smooth consistency is reached (that of coleslaw dressing). Season to taste. In a large bowl combine cabbage, corn, tomatoes, onion and chilies. Add dressing ½ cup at a time until coated evenly. Save any extra dressing because the coleslaw seems to absorb some liquid over time.  You can make this ahead of time and keep in the refrigerator over night.

Next, toast your buns (sorry, had too!) Heat a griddle pan or sauté pan over medium high heat on your Wolf range or cooktop. Cut buns in half (if not already halved) and lightly butter. Place face down onto the griddle and toast for 2-3 minutes until brown and crisp. Remove and set aside.

Heat about 1 inch of oil in a large skillet on your Wolf range or cooktop.

Gently toss shrimp in flour until evenly coated. Gently tap off excess flour and place into hot oil, working in batches, making sure not to crowd the pan. Cook shrimp 2-3 minutes on each side until cooked through. Remove and allow to drain on a paper towel. Keep in mind you may need to add a little more oil after every other batch, this is totally fine just make sure you allow the oil to come back up to temperature before your next batch.  Place up to 3 shrimp onto the toasted bun and top with slaw. Garnish with cilantro and serve with lime wedges. Enjoy!!!

**You can certainly bake the shrimp as well. You don’t get the same crunch factor but they are still tasty. Just marinate shrimp as said and add 2 teaspoons of olive oil. Roast on Convection 400° for 6-7 minutes in your Wolf oven until cooked through.