Recipe: Grilled Shrimp Rolls
Description: Thought this would be a wonderful sandwich for summer meals especially when you don't want to heat up the kitchen. Recipe source: local newspaper
Ingredients: [{"text": "1 1/2 lbs large shrimp, peeled and deveined"}, {"text": "2 tablespoons olive oil"}, {"text": "1 lemon, juice and zest of, grated"}, {"text": "salt"}, {"text": "pepper"}, {"text": "1/2 cup mayonnaise"}, {"text": "3/4 cup celery, diced"}, {"text": "4 scallions, sliced"}, {"text": "3 tablespoons green peppers, chopped (or pimentos)"}, {"text": "1 tablespoon tarragon leaf, chopped"}, {"text": "8 hot dog buns, toasted and buttered"}, {"text": "mixed sprouts (garnish)"}]
Instructions: Soak skewers in water for at least 30 minutes or use metal skewers.
In a small bowl toss shrimp wth olive oil, lemon zest, lemon juice, salt and pepper. Let stand for 15 minutes while preparing grill.
Thread shimp on skewers, crosswise.
Cook over high heat on prepared oiled grill until cooked through (2-4 minutes per side). Let cool.
In a bowl, toss shrimp with mayonnaise, celery, scallions, peppers and taragon.
Fill hot dog rolls with shrimp mixture (1/2 cup per roll) and garnish with sprouts, if desired.
