Shrimp Rolls

Shrimp Rolls Dish Guide

Five in 25

Makes 4 Rolls

Five Ingredients

1 lb peeled and deveined shrimp

¼ cup mayonnaise

1 lemon

Fresh chives (about 2 T minced)

4 top-sliced hot dog buns

From the Pantry

2 T olive oil

Preheat your oven to 450 F.

Add the shrimp to a bowl followed by the olive oil, zest of the lemon and salt and pepper to taste. Toss to combine and spread out on a baking sheet in a single layer. Bake for 5-7 minutes or until just cooked through.

While the shrimp cooks, mince the chives and add to a bowl followed by the mayo and juice of half the lemon. Season with more salt and pepper and whisk to combine.

When the shrimp are cooked, remove them from the baking tray to a cutting board and chop into bite-sized pieces. Mix with the dressing and serve immediately in the top-sliced buns or refrigerate for up to three days. Optionally you can toast the buns for a couple of minutes in the warm oven if desired. Garnish with more chives and a lemon wedge.