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.

Visit our Recipes page for even more delicious Wild American Shrimp recipes and if you’re looking to buy wild-caught American shrimp for yourself or your business: CLICK HERE!