Servings:
Makes 8 midsize rolls Servings
Ingredients
For the shrimp roll:
- 8 split top hotdog buns
- 1 tablespoon olive oil (to toast buns)
- 1 pound cooked shrimp
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- 2 teaspoon minced jalapeño
- 1 tablespoon diced celery (optional)
For the salad:
- 8 split top hotdog buns
- 1 tablespoon olive oil (to toast buns)
- 1 pound cooked shrimp
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- 2 teaspoon minced jalapeño
- 1 tablespoon diced celery (optional)
- 1/4 pound baby arugula
- 2 pound plums, each cut into 8 wedges and optionally grilled
- 1/4 cup shaved parmesan
- 16 cup basil leaves
For the lemon dressing:
- 8 split top hotdog buns
- 1 tablespoon olive oil (to toast buns)
- 1 pound cooked shrimp
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- 2 teaspoon minced jalapeño
- 1 tablespoon diced celery (optional)
- 1/4 pound baby arugula
- 2 pound plums, each cut into 8 wedges and optionally grilled
- 1/4 cup shaved parmesan
- 16 cup basil leaves
- 1 tablespoon lemon juice
- 3 tablespoon olive oil
Preparation
Baking Directions:
Toast outside edges of buns in a sauté pan with a tablespoon of olive oil.
Mix shrimp with all other ingredients.
Put shrimp salad in toasted bun.
Whisk together the olive oil, lemon juice, salt and pepper for lemon dressing.
Toss baby arugula with lemon dressing, divide into eight small bowls and garnish each with two wedges of plum, two basil leaves and shaved parmesan.
