Tomorrow morning I'm taking four pre-teen boys camping. By myself. For two days.
I'm oddly excited about this little adventure, and I've been busily getting my work assignments done so I can escape for a few days, mid-week, without falling too far behind. I spent most of yesterday afternoon working, following a long and luxurious bike ride around the lake, leaving me little time to focus on dinner. But a quick heating of the grill gave way to some cooked shrimp, which found their way into this sandwich, one that could quickly become a summer favourite thanks to the bold flavours and simple execution of the meal.
If I was entertaining, I think I might purchase a pack of mini rolls and serve these as two-bite appetizers. Feel free to change the seasonings in the recipe; I'm thinking chili powder and lime juice can stand in nicely for the tarragon and lemon, and chopped avocado would make a great addition as well.
Wish me luck on my little outing! It'll be a testosterone-filled two days and I'll tell you all about it when we return!
Grilled Shrimp Rolls
I like my sandwiches toasted, so I place my rolls on the grill when I'm cooking the shrimp, or in the oven for a minutes, to crisp the bread before filling it with the lettuce and shrimp mixture.
- 1 lb. grilled shrimp, deveined and tails removed
- 5 tablespoons mayonnaise
- 2 teaspoons dried tarragon
- 2 tablespoons lemon juice
- 1/2 teaspoon kosher salt
- Fresh ground pepper
- 4 pieces of lettuce
- 4 dinner rolls
1. Roughly chop the shrimp and place it in a medium mixing bowl. Add the mayonnaise, tarragon, lemon juice, salt and a few grind of pepper and stir to combine.
2. Place a piece of lettuce into each of the buns and top with 1/4 of the shrimp mixture. Serve immediately.