About This Recipe:
Like every East coast girl in the summer, I LOVE enjoying a lobster roll by the water. I wish I could also make them at home, but I just can’t imagine cooking a whole live lobster, and then disassembling it to get the meat out. So an easy shrimp salad roll is a great alternative that is still summery and delicious, but way more accessible. My favorite add ins are red onion, celery, and dill, but you could also use red bell pepper, cucumber, parsley, etc. If you can find brioche hot dog buns, I highly recommend it because it gives this dish a very restaurant quality touch.
Enjoy!
Ingredients (4 servings)
-1 lb shrimp
-1/2 small red onion, finely chopped
-2 celery stalks, finely diced
-2 tbls dill, finely chopped
-1/4 cup mayonnaise
-1/2 lemon, juiced
-4 brioche hot dog buns
-Butter lettuce
-Salt and pepper
Instructions (30 minutes)
1. In a pot, bring water to a boil and cook the shrimp for 2 minutes. Immediately drain and place the shrimp in an ice bath until cool.
2. In a bowl, combine the red onion, celery, dill, mayonnaise, and lemon juice. Season with salt and pepper.
3. Chop the cooled shrimp into large pieces, and toss with the other ingredients.
4. Chill the shrimp salad for 15 minutes, and then serve on top of the butter lettuce in the brioche buns.
The Corporate Cookbook 