From Chef Emily Hahn
Shrimp Salad Rolls:
Poached Shrimp:1 pound extra large shrimp, fully peeled & deveined
2 quarts water
2 T Old Bay seasoning
1 lemon, thinly sliced rounds
2 garlic cloves, crushed
2 bay leaves
1 T black peppercorns
Shrimp Salad Dressing:
1 1/2 Cup Duke’s mayonnaise
2 garlic cloves, microplaned
1-2 lemons, juiced and zest
2 red, yellow or orange bell peppers, diced small
Salt & pepper to taste
Vertical Roots bibb lettuce
Brown’s Court lobster roll buns
Chives, finely chopped
Instructions:
1.Remove shrimp shells, tail, and vein. Cut shrimp in half lengthwise.
2.In a heavy bottom pot, boil 2 quarts of water, Old Bay seasoning, bay leaves, lemon,garlic, and black peppercorns. Boil mixture for three minutes.
3.Remove pot from heat and add shrimp. Let shrimp stand for five minutes or until they areno longer translucent
4.While shrimp is poaching, make shrimp salad dressing by mixing all ingredients togetheruntil well combined.
5.Strain shrimp from poaching liquid and place in an ice bath to cool. Once shrimp arecool, drain and chop shrimp halves in half. Then fold shrimp into shrimp salad dressing.
6.Slice each bun on the top, careful to not cut all the way through.
7.Place a lettuce leaf in each bun then stuff each bun with a heaping amount of shrimpsalad. Garnish with chopped chives and enjoy!
