Recipe courtesy of Grill Nation: 200 Surefire Recipes, Tips, and Techniques to Grill Like a Pro (2015, Oxmoor House) by David Guas, Chef/Owner of Bayou Bakery, Coffee Bar & Eatery – Arlington, VA
“This is my take on the classic New England lobster roll. Serve this buttery, rich sandwich with a crisp, cold Sam Adams beer.”
Serves: 4 to 6
Hands-on: 10 minutes
Total: 40 minutes
Ingredients
1.5 pounds Raw shrimp, peeled, deveined
1 tablespoon Olive oil
To season Kosher salt
To season Black pepper, freshly ground
1/2 cup Mayonnaise (such as Duke’s)
1tablespoon Creole mustard
1/2 teaspoon Celery seeds
1/4 teaspoon Ground red pepper
6 dashes Hot sauce (such as Crystal)
1/4 cup Green onions, cup
1/2 cup Red onion, finely diced
4-6 each Potato hot dog rolls
As desired Butter, melted
Directions
Light charcoal grill or preheat gas grill to 350° to 400° (medium- high). Toss shrimp with oil in a small bowl; season with salt and pepper. Place shrimp on cooking grate, and grill 2 minutes; turn and grill an additional 2 minutes. Remove shrimp from grill; cover and chill 30 minutes.
Combine mayonnaise, mustard, celery seeds, red pepper, hot sauce, green onions, and red onion; mix well. Chop cooled shrimp, and add to mayonnaise mixture; cover and chill until ready to use.
Brush inside of each roll with melted butter, and place on cooking grate; grill until lightly toasted. Remove toasted rolls from grill, and fill with shrimp mixture.
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