- 30 min
Prepare the sweet potatoes
Preheat the oven to 475F
Wash and cut the sweet potatoes into wedges. Place on a baking sheet lined with parchment paper and toss with 1/2 of the olive oil, salt and pepper. Roast in a single layer for 20-25 min.
Prepare the ingredients
Mince the garlic. Roughly chop the dill. Slice lemon into wedges. Cut the cucumbers into thick wedges. Thinly slice celery.
Make the pickles
In a bowl, add the cucumber and squeeze the juice of 1/2 the lemon and combine. In a small pot, mix vinegar, sugar, garlic, half the dill, water and a generous pinch of salt. Bring the vinegar mixture to a boil over high heat in a pot, without stirring, for 2-4 min. Pour over cucumbers and let sit 10 min.
Prepare and cook the shrimps
Peel the shrimp and season with salt and pepper. Heat remaining oil in a pan over medium-high heat. Cook seasoned shrimp, stirring occasionally, 2-4 min. Transfer to a bowl.
Toast the buns
Toast the buns in the oven for 3-4 min.
Assemble and serve
Add the celery, pre-mixed sauce (mayonnaise, mustard), squeeze remaining lemon juice, sriracha (to taste) to the shrimp and combine. Season with salt and pepper.
Drain cucumbers (discard garlic, liquid and dill). Divide shrimp mixture into buns and serve with sweet potatoes and cucumbers. Garnish with chopped dill.