Active Time
40 MIN
Total Time
40 MIN
Yield
Serves : 8
© Catherine Ledner

How to Make It

Step 1    

In a large shallow dish, combine 1/4 cup of the olive oil with the rosemary, lemon zest and two-thirds of the garlic. Stir in the shrimp and refrigerate for 2 to 4 hours.

Step 2    

In a bowl, stir the mayonnaise with the scallions, cornichons, shallot, celery, tarragon, sherry vinegar, paprika, celery seeds and the remaining minced garlic. Season with salt and pepper.

Step 3    

Light a grill. Toss the shrimp with the gin and sherry. Thread the shrimp onto 8 skewers; season with salt and pepper. Grill the shrimp over a hot fire until lightly charred and cooked through, 3 minutes per side; let cool slightly. Stir the grilled shrimp into the mayonnaise dressing.

Step 4    

Brush the cut sides of the hot dog rolls with olive oil and grill until toasted. Place a sorrel leaf in each roll, spoon the shrimp salad into the rolls and serve.

Make Ahead

The salad can be refrigerated overnight. Let stand at room temperature for 30 minutes before serving.

Suggested Pairing

California's cool Sonoma Coast has become the state's premier source for crisp, minerally Chardonnays, an ideal match for these rolls.

You May Like