Fireworks Garlic Butter Grilled Shrimp Rolls

It's getting to be that picnic, outdoor eating, al fresco time of year. These sandwiches are my take on the popular east coast summer staple, Lobster Rolls. Since I don't live in Maine, or on any coast for that matter, I have to make do with what I can get affordably...And mostly that means whatever Whole Foods has on sale at the fish counter or in the nearby freezer.  We lucked out with this 2 pound bag of shrimp last week. The shrimp were perfect in this recipe. We also have picky seafood eaters at our house so we grilled some dogs to go along too. And who doesn't love a side of tots with their sandwich roll? It was a perfect Saturday evening meal. Made even better by my husband's choice of Sancerre. 

Fireworks Garlic Butter Grilled Shrimp Rolls

(serves 4)

1 Fireworks Garlic butter mini, melted, divided

2 celery stalks, chopped into ½ inch dice

Juice of 1 lemon

3/4 cup mayonnaise

1 tablespoon white vinegar

1 teaspoon Dijon mustard

1/2 teaspoon sugar

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 pounds raw shrimp, peeled, deveined and tails removed

2 scallions, thinly sliced

4 top-split hot dog rolls, outsides buttered with 1 ½ tbs garlic butter and toasted

Fresh butter lettuce leaves

Lemon wedges, for garnish


For the grilled shrimp:

Heat grill to 500. Melt butter in a microwave safe bowl on low for a minute or on stove in a sauce pan, being careful not to burn. After the butter has melted, let it cool for a minute, then mix the shrimp and 1 ½ Tbs of the butter together in a medium mixing bowl. Transfer to a grill pan and grill for 2 minutes. Stir and grill for another 2 minutes. Be careful not to overcook the shrimp. You want them to be juicy and plump, not too tough. Remove from grill pan and let cool on a plate and place in fridge for 5 minutes.

For the Shrimp Salad mixture:

While the shrimp is cooling, mix the celery, scallions, mayo, vinegar, mustard, sugar, salt and pepper. When shrimp is cooled, cut each shrimp in half crosswise. Add them to the salad mixture and stir until shrimp are well incorporated.

To make the rolls:

Brush the buns (we like the Brioche hot dog style ones from Whole Foods) with the melted garlic butter and toast for 3-4 minutes in a 350 oven or toaster oven. When they are done, fill each bun on one side with the lettuce leaves. Make sure to open the buns so the shrimp mixture can fit inside and doesn’t just fall off the sides of the bun. Fill each with about ½ cup of the shrimp salad. Squeeze a little lemon over the top of each and be sure to finish each with a generous turn of the pepper mill and a little flake salt. We like Maldon’s. This recipe is out of this world! It will make a great dish for entertaining on the patio in the heat of summer. Sizzle. Spread. Boom.