Open-Face Shrimp Rolls

Lobster tails might break the bank, and whole lobsters are too much trouble to prepare, but precooked frozen shrimp make a swimming substitute for bite-size “lobster” rolls just like you’d find in New England.

Casey Barber

Open-Face Shrimp Rolls

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    1 pound precooked shrimp, thawed Squeeze of fresh lemon juice
    1/4 cup quality mayonnaise 4 hot dog buns
    2 tablespoons chives or scallions Celery salt, for garnish
    Pinch kosher salt Smoked paprika or cayenne pepper, for garnish


    Prep: 10 min Total:
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    • 1

      Remove the tails from the shrimp and roughly chop the bodies. Mix with the mayonnaise, chives or scallions, kosher salt, and lemon juice until well combined.

    • 2

      Pull the hot dog buns apart, separating each half, and cut each into 4 pieces. Top with a spoonful of shrimp salad and garnish each with a sprinkling of celery salt and paprika. Serve immediately.

    • 3

      The shrimp salad can be made in advance and chilled overnight.

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