Summer Shrimp Rolls

Sun… Summer… Succulent Shrimp Salad… all create a lovely summer scene. It just wouldn’t be summer without a shrimp roll! As our warm weather has finally arrived, my thoughts and cravings usually navigate me to take a leisurely ride out east for those tasty shrimp or lobster rolls. A light shrimp salad roll, served outdoors with a glass of chilled chardonnay or pinot grigio, makes for a great lunch or refreshing dinner. I usually keep a big bag of frozen large shrimp in my freezer for the convenience of meal planning throughout the summer— this allows for a quick and satisfying New England experience upon my every craving. 

These summer shrimp rolls are an essential summer treat that can be thrown together fast or found abundantly at your local seafood market. You can buy the shrimp fresh and boil them in hot water, seasoned with Old Bay Seasoning, until they turn pink (usually 3-4 minutes). If you really want to make it easy, buy the shrimp already cooked, peeled and deveined. Shrimp salad itself is always great served over greens or stuffed into tomatoes, but it shines brightest on a toasted New England style, split-top potato roll, with shredded lettuce. A little pricey, a bit messy but in one bite you’ll agree… so worth it!

Ingredients : 

• 30 large shrimp
• ¾ cup or more of mayonnaise
• 1 cup of freshly chopped celery
• 2T chopped fresh dill
• 2T chopped fresh chives
• 2T chopped fresh parsley
• A pinch or two of Old Bay Seasoning
• 1 teaspoon of a grainy mustard
• Fresh ground salt and pepper to taste
• Shredded lettuce
• 6 split-top rolls 

Roughly chop up shrimp in large chunks and gently fold together with mayo, celery, herbs and seasonings. Toast or grill the rolls (can butter them if desired). Place shredded lettuce in each roll and stuff with the delicious sea fragrant shrimp salad. Enjoy!!! xoxo Denise