These Summer Shrimp Salad Rolls are like lobster rolls, only much simpler and FAR easier on the wallet! They are New England style, which means they have a touch of mayonnaise. They are a treat especially when paired with buttered, toasted, brioche rolls! To try for yourself, scroll onwards for the recipe.

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Summer Shrimp Salad Rolls:

COOKE TIME: 5-10 MIN
PREP TIME: 15-20 MIN
SERVES: 4

Ingredients:

• 2 lb. Shrimp, peeled and deveined
• 1 tsp lemon zest
• 1-2 Tbs freshly squeezed lemon juice
• 1/3 cup mayonnaise
• 1 shallot, minced
• 1/3 cup celery, minced
• 1/4 cup chives, minced
• 1 Tbs dill sprigs, chopped
• 1 Tbs tarragon leaves, minced
• 2 tsp Captains Blend (or Old Bay seasoning)
• 6-8 split-top brioche rolls, pan-toasted with butter
• 1 cup Lettuce (to place between the rolls and the shrimp salad)
• 1-2 lemons, cut into wedges (for serving)
• Chips or fries (to serve alongside, optional)

Directions for Summer Shrimp Salad Rolls:

1. Bring a medium pot filled with water to a rolling boil. Add the shrimp and cook for 3-5 minutes or just until pink, then immediately transfer to a an ice bath to halt the cooking process. Drain, then pat dry.
2. In a large bowl add cooked shrimp and remaining ingredients, then mix until combined. Season to taste.
3. When ready, divide lettuce and place into brioche rolls (this layer is mainly to prevent soggy buns). Add the shrimp salad mixture on top then share immediately. Enjoy!

For more delicious recipes to create or pair alongside, visit the Kitchen Journal.