Grilled Shrimp Rolls with Sorrel

• Recipe by Shea Gallante

When he was a child and spent summers on Martha's Vineyard, Shea Gallante loved lobster rolls. For this version, he douses shrimp with gin and sherry, grills it and mixes it with a fragrant scallion-tarragon mayonnaise.

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

Directions

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.

Make Ahead

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