I’ve always wanted to try a lobster roll but finding lobster that doesn’t cost a fortune in Florida is just craziness. Besides, if I am buying and preparing lobster, do I really want to cover it in mayo and slap it on a bun? Probably not. Shrimp? Now that is a different story.
I received this recipe in a blog recipe swap and I am so glad I did. The shrimp had a nice snap to it and the dressing was really, really good! I cut the recipe in half and it made enough for 4 sandwich rolls, so consider doing that if you are trying to make this meal a little more affordable for 2-3 people.
You should give this recipe a try! Thanks to Simple Gourmet Cooking for a great recipe!
Enjoy!

Prep Time: 20 minutes

Shrimp Salad
*Adapted recipe below

1 teaspoon Old Bay Seasoning
1 1/2 pounds small shrimp (50-70 per pound), tails removed, peeled, and deveined
1/2 to 3/4 cup mayonnaise
3/4 cup chopped celery
1/2 cup chopped bell peppers
1 tablespoon fresh lemon juice
1 garlic clove, minced
1/2 teaspoon kosher salt
2 tablespoons finely chopped shallot
1/4 teaspoon freshly ground black pepper
4 hot dog buns

Bring 1 quart of water and the Old Bay Seasoning to a rapid boil. Add the shrimp and cook for about 90 seconds. Using slotted spoon, remove shrimp and put on paper towel lined plate. Wrap in additional paper towel and pat dry. If you are using larger shrimp, chop the shrimp into 2-3 pieces. Smaller shrimp, leave whole or cut in half.
In a medium bowl, combine the dry shrimp, mayonnaise, celery, peppers, lemon juice, garlic, salt, shallot, and pepper. Mix thoroughly and refrigerate until ready to serve.

If desired, butter the buns and place them on a grill or under a broiler until lightly toasted. Fill with cold shrimp salad, and serve.

Adapted from: The Lobster Roll cookbook