My Shrimp Roll

This photo does not do this Shrimp Roll justice, but moving on. I will state for the record, "I do not like Lobster Rolls," and I said it there. I had all but one, and it was not in Maine. All the others I have had have been smothered in Mayo, and I hate Mayo.

Keeping with the theory of a lobster roll but with shrimp, Buttery Roll, or bread—sorry, it needs to be brioche—either a loaf sliced and cut into"hot dog buns " or Brioche buns. Then, I got a hint of creamy texture with a crunchy mix of fresh veggies and seafood—get where I am going. Most lobster rolls I have had are dripping in mayo, tons of celery, and a hint of seafood.

So here is my Shrimp Roll, which will not break the bank. Get the large shrimp from Costco, the 10- —to 15-bag, and you will be set. Now, the key is not to overcook the shrimp. Ready, let's cook.

Ingredients

2 lbs of shrimp, peeled and deveined

1/2 cup of kosher salt

2 lemon sliced

1 cup of shallots, minced

1 cup of celery, minced

1 cup of Endive, ribboned

1 lemon, zested and juiced

1/4 to a 1/3 cup of Japanese Mayo

1/4 cup of fresh Dill, minced

Butter, unsalted

Directions

Shrimp

Add salt and sliced lemons (1) to a large saucepan with water over high heat.

While water is boiling, fill a large bowl with ice and the other lemon and have a water pitcher on the side. Once the water is at a raging boil, turn off the heat, add the shrimp, cover, and let sit for 3 minutes and no more. Drain the saucepan, place the shrimp in the bowl with the ice, and pour water over to cover. Let sit until cooled.

While the shrimp are in their ice bath, place the shallots, celery, dill, lemon zest, and juice in a large bowl and toss to combine.

Once the shrimp have cooled, chop them into small pieces and add them to the bowl with the veggies, tossing to combine.

Place a skillet over medium to high heat. Melt the butter, then add the rolls and toast for about 30 seconds per side.

Once the bread is toasted, place on serving plates. Next, add the mayo to the bowl with shrimp and toss to coat. Spoon into toasted rolls, garnish with endive and serve.

Enjoy cooking.