Grilled Shrimp Rolls with Sorrel

Prep Time: -
Cook Time: -
Serves: 8

Recipe Provided By: Food & Wine

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Ingredients

1/4 cup extra virgin olive oil, plus extra for brushing
1 tablespoon rosemary leaves
1 lemon, zested
3 cloves garlic, minced
40 large shrimp, shelled and deveined
1/2 cup mayonnaise
2 scallions, finely chopped
3 cornichons, finely chopped
1 shallot, finely chopped
1 large stalk celery, finely chopped
2 teaspoons minced tarragon
1 teaspoon sherry vinegar
1/2 teaspoon sweet paprika
1/4 teaspoon celery seeds
Salt and freshly ground pepper
1 tablespoon gin
1 tablespoon dry sherry
8 hot dog rolls (preferably potato rolls), split
8 large sorrel or arugula leaves

Nutrition Info

Per Serving

Calories: 387 kcal
|
Carbohydrates: 25 g
|
Dietary Fiber: 1 g
|
Fat: 21 g
|
Protein: 21 g
|
Sugars: 4 g

About: Nutrition Info

Cooking Directions

In a large shallow dish, combine 1/4 cup of the olive oil with the rosemary, lemon zest and two-thirds of the garlic. Stir in the shrimp and refrigerate for 2 to 4 hours.
In a bowl, stir the mayonnaise with the scallions, cornichons, shallot, celery, tarragon, sherry vinegar, paprika, celery seeds and the remaining minced garlic. Season with salt and pepper.
Light a grill. Toss the shrimp with the gin and sherry. Thread the shrimp onto 8 skewers; season with salt and pepper. Grill the shrimp over a hot fire until lightly charred and cooked through, 3 minutes per side; let cool slightly. Stir the grilled shrimp into the mayonnaise dressing.
Brush the cut sides of the hot dog rolls with olive oil and grill until toasted. Place a sorrel leaf in each roll, spoon the shrimp salad into the rolls and serve.

Yield: 8 servings

3. Still Hungry?

When he was a child and spent summers on Martha's Vineyard, Gallante loved lobster rolls. For this version, he douses shrimp with gin and sherry, grills it and mixes it with a fragrant scallion-tarragon mayonnaise.

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