Shrimp Salad Rolls

Ingredients

• •4 lb large shrimp in shell (21 to 25 per lb)
• •1½ cups mayonnaise
• •3 tablespoons fresh lemon juice
• •3 tablespoons chopped fresh tarragon
• •¾ teaspoon salt
• •¾ teaspoon black pepper
• •2 cups chopped celery
• •12 pieces hot dog rolls

Cooking Instructions

1. 1.

   Cook half of shrimp in a 5- to 6-quart pot of generously salted (2 tablespoons) boiling water, stirring occasionally, until shrimp are just cooked through, 3 to 4 minutes. Transfer shrimp with a slotted spoon to a platter and return water to a boil. Cook remaining shrimp in same manner (then discard water), transferring to platter. When shrimp are cool enough to handle, peel, then chill, covered, until completely cold, about 1 hour.

   70 min

2. 2.

   Whisk together mayonnaise, lemon juice, tarragon, salt, and pepper in a large bowl and chill until ready to use.

   5 min

3. 3.

   Devein shrimp and cut into 1/2-inch pieces. Season with salt and pepper, then add to dressing along with celery, and toss to combine. Serve salad in rolls.

   15 min