Recipe: Grilled Shrimp Roll

This week we step outside the norm for an easy, inexpensive take on a New England classic. Rather than breaking the bank on lobster, this delicious sandwich substitutes sweet grilled shrimp tossed in mayo and loaded on a buttered hot dog bun.

2 lbs large shrimp (peeled, deveined and tails removed)
1 1/4 cup mayo
2 tablespoons chopped dill
1/3 cup diced celery
2 teaspoons lemon juice
1/4 butter
4 hot dog buns
2 tablespoons olive oil
Salt and pepper

Serves 4

Grilling the shrimp is the first step. Since my grill wok is currently in storage, I elected to skewer the shrimp for the grill. Drizzle the shrimp with olive oil and season them with salt and pepper. Set the grill up for direct heat. Grill on medium/high for 2 minutes on each side (until pink).

Chop the shrimp and set aside to cool. Be sure not to over chop them. Big, succulent chunks of shrimp are what makes this sandwich so good.

Mix the mayo, celery, dill and lemon juice thoroughly while the shrimp cools.

Brush each hotdog bun with melted butter and brown them on the grill. The crispy, buttery bun is one of the key elements to pulling this sandwich together.

Toss the chopped shrimp in the mayo mixture. Load up the buns with equal portions of the mixture. They can be served warm or chilled (lettuce and tomato optional). Cape Cod kettle cooked chips are good compliment to the sweet, creamy shrimp.

Despite being ultra easy, this is a dish that is sure to wow guests. Small touches like fresh dill and buttery grilled buns elevate this to a top shelf sandwich. It sure beats hot dogs.

Original recipe from

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