Rating: 4 stars
410 Ratings
  • 5 star values: 0
  • 4 star values: 410
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 410 Ratings
Grace Parisi
June 2006

Gallery

Credit: © Tina Rupp

Recipe Summary test

total:
30 mins
Yield:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • Meanwhile, in a bowl, mix the mayonnaise, celery, celery leaves, gherkins and the remaining 1 tablespoon of paste; refrigerate.

  • 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.

Advertisement