- 1/4 cup extra-virgin olive oil, plus more for brushing
- 1 tablespoon rosemary leaves
- Finely grated zest of 1 lemon
- 3 garlic cloves, minced
- 40 large shrimp (about 1 1/2 pounds), shelled and deveined
- 1/2 cup mayonnaise
- 2 scallions, finely chopped
- 3 cornichons, finely chopped
- 1 shallot, finely chopped
- 1 large celery rib, finely chopped
- 2 teaspoons minced tarragon
- 1 teaspoon sherry vinegar
- 1/2 teaspoon sweet paprika
- 1/4 teaspoon celery seeds
- Salt and freshly ground pepper
- 1 tablespoon gin
- 1 tablespoon dry sherry
- 8 hot dog rolls (preferably potato rolls), split
- 8 large sorrel or arugula leaves
How to make this recipe
- 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.
- 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.
- 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.
- 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.
The salad can be refrigerated overnight. Let stand at room temperature for 30 minutes before serving.
California's cool Sonoma Coast has become the state's premier source for crisp, minerally Chardonnays, an ideal match for these rolls.