shrimp salad rolls with tarragon

By barbell

Ingredients

• 2 lbx large shrimp
• 3/4 cup finely chopped celery with leaves
• 1/2 cp mato
• 1/4 cup thinly sliced fresh chives
• 1 tbsp finely chopped fresh taragon
• 1 tbsp fresh lemon jc more to taste
• freshly ground pepper
• 6 hot dog rolls preferably new england style split top rolls

Preparation

Step 1

bring a pot of well salted water to a boil over high heat. add the shrimp and cook, stirring, until bright pink and cooked through, about 3 minutes,the water needn't return to a boil. drain in a colander and run under cold water to stop the cooking. shell the shrimp, devein of necessary and cut into 1/2 - 2/4 inch pieces
in a large bowl, stir the celery, mayo, chives, taragon, lemon jc, 1/4 tsp salt and 1/4 tsp pepper. stir in the shrimp and season to taste with lemon, salt and pepper.
position a rack 6 inches ffrom element and heat the broiler to high. toast both outside surfaces of the rolls under the broiler, about 1 minute per side. spoon the shrimp salad into the rolls, using about 2/3 cup per roll and serve