Shrimp Salad Roll

There is nothing like a good seafood salad. This shrimp salad is a play on lobster roll with a creamy filling and toasty buttered bun-yum. Summertime is the perfect time for cold salad sandwiches of all kinds. We love chicken salad, egg salad, and tuna salad for a cool summer lunch in this hot Florida weather. Shrimp salad has now joined that rotation thanks to a BOGO (buy one get one free) deal on peeled, cooked shrimp. It’s so easy and refreshing, you will want to add it to your sandwich rotation too. Here are the ingredients:

1 Prep the shrimp. These shrimp are fully cooked, peeled, and deveined so pretty much all the work is done. When you know you are making shrimp salad, put 2 pounds of shrimp in a colander in the sink and run cool water over it. 15 to 30 minutes will be plenty of time to thaw. Cut the shrimp in half and set aside.

2 Create a sauce. Finely dice a celery stalk and 2 green onions. In a bowl, mix 3/4 a cup of mayonnaise with a fat teaspoon of dijon mustard, the juice of one lemon, a tablespoon of white vinegar, 1/2 a teaspoon of sugar. Mix everything together and add salt and pepper, about 1/2 a teaspoon each. Fold in the shrimp.

3 Butter rolls, actually it’s buns hun. Whoever came up with split top buns, we can be friends. I mean everyone has built your dream hot dog only to have the bottom of the bun to come apart spilling half your topping on the plate or your shirt. These split top buns won’t ruin your shirt and are a perfect vessel for shrimp salad. Spread butter on the top and toast them in the oven or pan sear for a GBD (golden brown delicious!!) roll.

I like to chill the salad in the fridge for at least an hour so the flavor is melded together and it is refreshingly cold. If you have fresh spring mix, add a layer to the bottom of the bun under the salad for an even better roll!

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