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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
Ingredients
| 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 |
directions
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.
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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.
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3
The shrimp salad can be made in advance and chilled overnight.
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