The Grilled Shrimp Roll pictured above was the entree for the summer dinner I served last week to friends.
I combined what I considered the best parts of several recipes. The shrimp were marinated in olive oil, rosemary, lemon zest, and garlic before grilling on skewers. I then tossed them with a tarragon-caper mayonnaise and served them on a toasted potato roll. Yum! Along with fresh corn on the cob this meal screams “summer”!
The shrimp can be grilled ahead if you choose so there’s no last minute cooking necessary except grilling or toasting the buns. The mayo mixture should be made ahead so the flavors get a chance to meld before tossing it with the shrimp.
This is a great alternative to a lobster roll…less expensive, simpler to make, but just as delicious! Here you go…
Grilled Shrimp Rolls (serves 6 )
(adapted from Grilled Shrimp Rolls With Sorrel, Food and Wine, June 2005) and Shrimp Sandwiches with Tarragon-caper Mayonnaise, Bon Appetit, August 2007)
1/4 cup extra-virgin olive oil, plus more for brushing
1 tablespoon rosemary leaves
Zest of 1 lemon, finely grated
3 garlic cloves, minced
1 and 1/2 to 2 pounds large raw shrimp, shelled and deveined
1 tablespoon gin
1 tablespoon dry sherry
Tarragon-Caper Mayonnaise (recipe follows)
6 Potato Long Rolls or Hot Dog Buns
Boston Lettuce Leaves (optional)
1/3 cup good mayonnaise
2 tablespoons drained capers, finely chopped
1 and 1/2 tablespoons grated sweet onion (such as Vidalia)
1 tablespoon chopped fresh tarragon
1/4 teaspoon celery seeds
1/4 teaspoon (or more) hot pepper sauce
1/2 cup chopped celery heart with leaves
Kosher salt to taste
Freshly ground black pepper to taste
1. In a large shallow dish, combine 1/4 cup of the olive oil with the rosemary, lemon zest and 2/3 of the garlic. Stir in the shrimp and refrigerate for 2- 4 hours.
2. In a small bowl mix the mayonnaise, capers, onion, tarragon, celery seeds, and hot sauce together. Mix in the chopped celery. Season with salt and pepper and more hot sauce, if desired. Cover and chill up to 6 hours.
3. Light a grill. Toss the shrimp with the gin and sherry. Thread the shrimp onto skewers; season with salt and pepper. Grill the shrimp over a hot fire until lightly charred and cooked through, about 3 minutes per side; let cool slightly.
4. Stir the grilled shrimp into the mayonnaise dressing.
5. Brush the cut sides of the rolls with olive oil and grill until toasted.
6. Place a lettuce leaf in each roll, spoon the shrimp salad into the rolls and serve.
Note: Make Ahead Option: The shrimp salad can be refrigerated overnight. Let stand at room temperature for 3o minutes before serving.