Step 1

Place the vegetables into a medium sized bowl. Pour sugar, salt, rice vinegar, and boiling water over the vegetables.

Step 2

Stir the vegetables and pickling mixture together until the sugar and salt dissolves (I use a bowl with a tight lid and just pick it up and shake it).

Step 3

Cover the bowl and place in the refrigerator at least 1 hour but up to 24 hours. I find it works best to do this part the night before you plan on having your sandwiches.

Step 4

In a large bowl mix together the garlic, soy sauce, sugar, mayo, zest and juice of the lime, & sriracha to make the marinade.

Step 5

Ensure the shrimp are clean and free of any shell. Add shrimp to the marinade.

Step 6

Marinade the shrimp covered in the refrigerator for at least 20 minutes or up to an hour.

Step 7

Heat large non-stick skillet over medium heat.

Step 8

Drain marinade from the shrimp. (You don't want too much wetness in the pan.)

Step 9

Add the shrimp in a single layer into the skillet. Cook for 3 minutes, then flip the shrimp and cook another 2-3 minutes until shrimp are pink, about 5-6 minutes in total.

Step 10

Heat oven to broil, cut baguettes in half the long way. Place the baguettes cut side up in oven, broil 4-5 minutes until warm and slightly toasty.

Step 11

Thinly slice jalapeños and clean & prepare cilantro.

Step 12

Spread mayonaise on the top loaf of the sandwich. On the bottom spread out a large scoop of the shrimp, top with pickled vegetables, cilantro, and jalapeños. Repeat for all of the sandwiches. Enjoy immediately.