This recipe knocked our swim fins off. The shrimp soak in a lemony marinade with onion and peppers -- a light and tangy twist on the classic fried seafood sandwich.
Thaw shrimp, if frozen. In a 4- to 5-quart pot, bring 1 quart water to a boil. Add shrimp; cook until pink, about 2 minutes. Drain; transfer to a bowl of ice water to cool. Peel and devein shrimp. In a zip-top plastic bag, combine shrimp, onion, 1 cup sliced mini bell peppers and dill weed.
In a bowl, whisk together canola oil, lemon juice, vinegar, salt, sugar and black pepper. Pour over shrimp. Seal; refrigerate 4 to 8 hours, turning bag once or twice.
Open hoagie buns; place cut sides up on a baking sheet. Broil 4 inches from heat until golden, 30 to 60 seconds. Spread mayonnaise on bottom halves of each bun. Line buns with salad greens. Drain pickled shrimp and vegetables, discarding liquid; arrange in buns. Serve immediately.