Shrimp Salad Rolls
- 4 lb large shrimp in shell (21 to 25 per lb)
- 1 1/2 cups mayonnaise
- 3 tablespoons fresh lemon juice
- 3 tablespoons chopped fresh tarragon, or to taste
- 3/4 teaspoon salt
- 3/4 teaspoon black pepper
- 2 cups chopped celery
- 12 hot dog rolls (preferably top-split)
- 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.
- Whisk together mayonnaise, lemon juice, tarragon, salt, and pepper in a large bowl and chill until ready to use.
- 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.
shrimp, mayonnaise, lemon juice, fresh tarragon, salt, black pepper, celery, hot dog rolls
Taken from www.epicurious.com/recipes/food/views/shrimp-salad-rolls-234979 (may not work)