Shrimp Salad Rolls

I like this as an option on a summer lunch. A great filling sandwich without having to crank up the oven.    

Serves 6

Kosher salt

2 lb. large shrimp (31 to 40 per lb.), preferably easy-peel

3/4 cup finely chopped celery with leaves

1/2 cup mayonnaise

1/4 cup thinly sliced fresh chives

1 Tbs. finely chopped fresh tarragon

1 Tbs. fresh lemon juice; more to taste

Freshly ground black pepper

6 hot dog rolls, preferably New England-style split-top rolls

Bring a large pot of well-salted water to a boil over high heat. Add the shrimp and cook, stirring, until bright pink and cooked through, about 2 minutes.the water needn’t return to a boil. Drain in a colander and run under cold water to stop the cooking. Shell the shrimp, devein if necessary, and cut into 1/2- to 3/4-inch pieces.

In a large bowl, stir the celery, mayonnaise, chives, tarragon, lemon juice, 1/4 tsp. salt, and 1/4 tsp. pepper. Stir in the shrimp and season to taste with more lemon, salt, and pepper.

Position a rack 6 inches from the broiler element and heat the broiler to high. Toast both outside surfaces of the rolls under the broiler, about 1 minute per side. Spoon the shrimp salad into the rolls, using about 2/3 cup per roll, and serve.

From: http://www.finecooking.com/recipes/new-england-shrimp-salad-roll.aspx

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