Ingredients
For the Aioli:
- 1 1⁄2 cups mayonnaise
- 2 1⁄2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 3 garlic cloves, minced
- 1⁄4 cup chopped dill, packed
- 2 teaspoons Dijon mustard
- 40 milligrams MCT THC drops*
- Kosher salt
- Freshly ground pepper
For the Sandwich:
- Four 4-by-4-inch slices focaccia bread, toasted
- 1 pound large shrimp, peeled and deveined
- 1 1⁄2 tablespoons olive oil
- Kosher salt and pepper
- 2 cups fresh spinach leaves
- 1 large tomato, sliced
- 8 bacon pieces, cooked
To Prepare
- Place aioli ingredients in a bowl or food processor and mix well. Season to taste with salt and pepper. Set aside.
- Toast the bread and preheat a grill or sauté pan. Coat the shrimp with the olive oil and season with salt and pepper.
- Cook for 3 to 4 minutes on each side until opaque.
To Assemble
- Place two slices of the bread on a cutting board, then spread one tablespoon (which contains about 2.5 to 5 mg of THC) of the aioli over each of them.
- Layer each with half the spinach, tomatoes, and bacon. Divide the shrimp between sandwiches, then top with another tablespoon of aioli.
- Cover with the remaining focaccia slices, pressing each sandwich together. Use a toothpick to secure and serve. Makes two sandwiches
*MCT-based THC tinctures are available at most cannabis dispensaries. They come in 4-to-10-gram bottles in amounts between 50 and 200 milligrams of THC. Talk to your budtender about varietals and dosing instructions for your desired elevation.
Looking for even more recipes to try out at home? Check out hourdetroit.com to learn how to make Mootz’s Truffled Bumblebee, Olin’s Spiced Lamb Meatballs, and more. Plus, check out our feature on Chef Enid Parham for details on Lucky Pistil and her other work with cannabis.
This story originally appeared in the April 2025 issue of Hour Detroit magazine. To read more, pick up a copy of Hour Detroit at a local retail outlet. Our digital edition will be available on April 7.
|
|
|
|
|
|
