Shrimp Rolls

By á-46

Ingredients

• FOR THE MARINADE—
• 1 ⁄4 cup olive oil
• 1 Tbsp. minced garlic
• 1 Tbsp. lemon juice
• 1 ⁄2 tsp. kosher salt
• 1 ⁄4 tsp. ground black pepper
• 1 1⁄4 lb. medium shrimp, peeled, deveined
• FOR THE MAYONNAISE—
• 3 ⁄4 cup mayonnaise
• 1 ⁄4 cup peeled, seeded, chopped cucumber
• 2 Tbsp. minced fresh parsley
• 2 Tbsp. minced fresh chives
• 1 Tbsp. minced fresh tarragon
• 2 tsp. fresh lemon juice
• 1 ⁄4 tsp. sugar
• Salt to taste
• 1 ⁄2 cup grape tomatoes, quartered
• FOR THE SANDWICH—
• 1 loaf soft French bread
• 4 Tbsp. unsalted butter, melted
• Shredded lettuc

Details

Servings 4

Preparation

Step 1

Preheat grill to medium-high.

Combine oil, garlic, 1 Tbps. lemon juice, salt, and pepper for the marinade in a bowl.
Toss the shrimp with the oil-lemon mixture to coat.

Marinate for just 5–10 minutes, then grill.
Pulse mayonnaise, cucumber, parsley, chives, tarragon, 2 tsp. lemon juice, sugar, and salt for the mayonnaise together in a food processor until cucumber is finely chopped. Set aside 1/3 cup of the mayonnaise mixture.

Grill shrimp until cooked through, 1–2 minutes per side. Coarsely chop shrimp, then stir into remaining mayonnaise, along with tomatoes.

Slice bread into rolls (see Test Kitchen Tip), brush outsides with butter, and grill on both sides until lightly toasted. Spread insides with some reserved mayonnaise; fill each with lettuce and 1/4 of shrimp mixture.

Test Kitchen Tip - Split Bread Rolls

To create a more flavorful, fun roll, slice ends off French bread and then cut on an angle into 2-inch wide slices. Cut 3/4 of the way through the roll, butter the outside, and grill until lightly toasted.

Stuff the pocket with your favorite meat or salad.