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The following recipe and photography were provided by local blogger Abby Thome of The Thome Home.
These Grilled Shrimp Rolls will transport you straight to the beach with just one bite.
Featuring grilled shrimp tossed in a bright and tangy dressing and piled high on a split-top brioche bun, you’ll find that this sandwich is consumed as fast as it comes together! Serve with Heinen’s potato chips and you’ve got a beach boardwalk bite that’s sure to make your summer delicious!
Grilled Shrimp Rolls
- Cook time:
- 5min
- Prep time:
- 15min
- Total time:
- 20min
- Servings:
- 8-10 Rolls
Ingredients
- 2 lb. Heinen’s peeled & deveined tail-on shrimp
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
- 2 Tbsp. olive oil
- Split-top brioche hot dog buns
- 1/2 cup mayonnaise
- 1/2 cup celery, finely diced
- 2 Tbsp. minced chives
- Juice and zest of one lemon
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
Instructions
- Pat the raw shrimp dry with a paper towel prior to seasoning.
- In a bowl, drizzle the shrimp with olive oil, salt and pepper and toss to coat.
- Grill the shrimp over medium-high heat for 2-3 minutes per side. It should take no longer than 5 minutes for the shrimp to cook. The shrimp is cooked when it turns pink and curls.
- Once cooked, remove the tails and cut each shrimp in half. Place the shrimp in a bowl and refrigerate for 20-30 minutes.
- For the dressing, mix together the mayonnaise, celery, chives, lemon juice, lemon zest, salt and pepper until well combined.
- Toss the cold shrimp with the dressing and pile high onto toasted split brioche buns.
- Garnish with more chopped chives and serve with Heinen’s potato chips.
Note: If making ahead, store the dressed shrimp in the fridge for 4-6 hours prior to serving.
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