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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. Healthy Grilling Recipes

Shea Gallante
June 2005

Gallery

Credit: © Catherine Ledner

Recipe Summary

active:
40 mins
total:
40 mins
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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.

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