Hot dog with grilled shrimp cutlets and fried vegetable dressing

Ingredients:

• 450 g large peeled shrimp without tails
• 4 hot dog buns
• 0.25 cup mayonnaise
• 8 grape tomatoes
• 1 small red onion, cut into 1cm rings.
• 1 large pickled cucumber, cut lengthwise into 0.5 cm thick pieces.
• 3 tbsp olive oil, plus extra for greasing the grill grates
• 2 tablespoons of brine from pickled cucumbers
• You will need: wooden skewer 25 cm long.

Preparation:

1. Combine half the shrimp, 2 tablespoons mayonnaise, 0.25 teaspoon salt, and a pinch of black pepper in the bowl of a food processor and process until smooth. Add the remaining shrimp and process until coarsely chopped.
   
   Carefully transfer the mixture to a parchment-lined tray. Wet your hands and shape the shrimp mixture into a circle (wet hands will prevent the mixture from sticking).
   
   Divide the circle into 4 equal sections. Form the mixture into 4 shrimp "sausages" approximately 15 cm long and 2.5 cm wide, wetting your hands as needed. Cover with plastic wrap and refrigerate while you prepare the grilled vegetable dressing.
2. Preheat a grill or large grill pan to medium-high heat. Thread the tomatoes onto a wooden skewer, leaving just 1.5 cm (0.5 in) on each side. (This way, you won't need to soak the skewer before cooking.)
   
   Place the skewered tomatoes on a baking sheet along with the onion and pickle slices. Generously coat the vegetables with 1 tablespoon of oil and sprinkle with salt and pepper.
3. Lightly grease the grill grates. Place the skewered tomatoes, onion, and cucumber on the preheated grill. Cook until the tomatoes are lightly charred and beginning to split, 6-8 minutes, turning them occasionally with tongs to ensure even cooking.
   
   The onions are ready when lightly browned and softened, 6 to 8 minutes.
   
   Grill the cucumber slices until lightly toasted and grill marks appear, 6-8 minutes. Transfer the vegetables to the same baking sheet they were on before.
4. Let the vegetables cool slightly before slicing. Then, quarter the tomatoes and finely chop the onion and cucumber. Place the chopped vegetables in a medium bowl. Add 1 tablespoon of oil and brine. Stir and season with salt and pepper to taste. Set aside.
5. Remove the shrimp sausages from the refrigerator and brush them with the remaining tablespoon of olive oil. Season lightly with salt and pepper. Carefully arrange the shrimp sausages on the grill and grill until lightly charred on all sides and cooked through, 6-8 minutes total, turning them halfway through with tongs. The sausages will be springy when a tester inserted into the sausage comes out hot to the touch. Transfer to a plate or baking sheet.
6. Carefully open each of the 4 hot dog buns, being careful not to break them. Place the buns, cut side down, on the grill and cook until lightly toasted and heated through, about 1 minute. Spread the inside of the toasted buns with the remaining 2 tablespoons of mayonnaise.
   
   Place a shrimp patty in each bun and top with a tablespoon of the prepared dressing. Serve with any leftover side dishes.
   
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