Grilled Shrimp Rolls with Sorrel

• HEALTHY
• MAKE-AHEAD
• STAFF-FAVORITE

Ingredients

1. 1/4 cup extra-virgin olive oil, plus more for brushing
2. 1 tablespoon rosemary leaves
3. Finely grated zest of 1 lemon
4. 3 garlic cloves, minced
5. 40 large shrimp (about 1 1/2 pounds), shelled and deveined
6. 1/2 cup mayonnaise
7. 2 scallions, finely chopped
8. 3 cornichons, finely chopped
9. 1 shallot, finely chopped
10. 1 large celery rib, finely chopped
11. 2 teaspoons minced tarragon
12. 1 teaspoon sherry vinegar
13. 1/2 teaspoon sweet paprika
14. 1/4 teaspoon celery seeds
15. Salt and freshly ground pepper
16. 1 tablespoon gin
17. 1 tablespoon dry sherry
18. 8 hot dog rolls (preferably potato rolls), split
19. 8 large sorrel or arugula leaves

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.
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.
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.
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.