Creole Grilled Shrimp Rolls

• 1 pound shelled and deveined jumbo shrimp, butterflied
• 1/4 cup plus 1 tablespoon Creole Spice Paste
• 2 tablespoons vegetable oil
• 1/4 cup mayonnaise
• 1 celery rib, finely chopped
• 1 tablespoon finely chopped celery leaves
• 2 sour gherkins, finely chopped (2 tablespoons)
• 4 hot dog buns

1. Light a grill.
2. In a medium bowl, toss the shrimp with 1/4 cup of the spice paste and the oil and let stand for 10 minutes.
3. Meanwhile, in a bowl, mix the mayonnaise, celery, celery leaves, gherkins and the remaining 1 tablespoon of paste; refrigerate.
4. Grill the shrimp over high heat until pink and charred in spots, about 2 minutes.
5. Transfer to a plate and freeze just until cooled, about 5 minutes.
6. Chop the shrimp and stir it into the mayonnaise.
7. Mound the shrimp salad in the buns and serve.

jumbo shrimp, creole spice paste, vegetable oil, mayonnaise, celery, celery, sour gherkins, hot dog buns

Taken from www.foodandwine.com/recipes/creole-grilled-shrimp-rolls (may not work)