- Bring a large pot of well-salted water to a boil over high heat. Add the shrimp and cook, stirring, until the shrimp begin to float to the top. Boil for 2 minutes. Drain in a colander and run under cold water to stop the cooking. Shell the shrimp and cut into 1/2-inch pieces.
- In a large bowl, stir the celery, mayonnaise, chives, tarragon, lemon juice, 1/4 tsp. salt and 1/4 tsp. pepper.
- Spread sides of rolls with softened butter. Heat in a non-stick skillet and until browned on both ends.
- Spoon the shrimp salad into the rolls and sprinkle with Old Bay Seasoning.
Serves 6
~Adapted from Fine Cooking
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidmhjOMGYKwL1tof01esaWn3FSgIqo25GeTh6vpm_eH0PWZCu2xGeJbv3fEGVR-VRealR_1R-J7m2phb37CcYLEvdRsAurdWES4NdVzN0tv15RyxmXplROC-Sbr5oKdqtVScPZBIqjOFo/s1600/signature.png)
Wow, this shrimp salad roll is making my mouth water!
ReplyDeleteThank you Zaza!
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