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Creole Grilled Shrimp Rolls
© Tina Rupp

Creole Grilled Shrimp Rolls

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  1. 1 pound shelled and deveined jumbo shrimp, butterflied
  2. 1/4 cup plus 1 tablespoon Creole Spice Paste
  3. 2 tablespoons vegetable oil
  4. 1/4 cup mayonnaise
  5. 1 celery rib, finely chopped
  6. 1 tablespoon finely chopped celery leaves
  7. 2 sour gherkins, finely chopped (2 tablespoons)
  8. 4 hot dog buns
  1. Light a grill. In a medium bowl, toss the shrimp with 1/4 cup of the spice paste and the oil and let stand for 10 minutes.
  2. Meanwhile, in a bowl, mix the mayonnaise, celery, celery leaves, gherkins and the remaining 1 tablespoon of paste; refrigerate.
  3. Grill the shrimp over high heat until pink and charred in spots, about 2 minutes. Transfer to a plate and freeze just until cooled, about 5 minutes. Chop the shrimp and stir it into the mayonnaise. Mound the shrimp salad in the buns and serve.

Suggested Pairing

Lemony, full-bodied Sémillon.

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