Herbed Mayo Shrimp Roll

• 14 cup olive oil
• 1 tablespoon minced garlic
• 1 tablespoon fresh lemon juice
• salt
• black pepper
• 1 14 lbs medium shrimp, peeled and deveined
• 34 cup mayonnaise
• 14 cup peeled seeded, chopped cucumber
• 2 tablespoons minced fresh parsley
• 2 tablespoons minced fresh chives
• 1 tablespoon minced fresh tarragon
• 2 teaspoons fresh lemon juice
• 14 teaspoon sugar
• 12 cup quartered grape tomatoes
• 1 loaf soft French bread
• 2 tablespoons unsalted butter, melted
• shredded lettuce

1. Preheat grill to medium-high.
2. Combine oil, garlic, and 1 tablespoon lemon juice and season with salt and pepper.
3. Add in shrimp; marinate 5-10 minutes.
4. Grill shrimp, covered, until cooked through, 1-2 minutes; coarsely chop shrimp.
5. Pulse mayonnaise, cucumber, parsley, chives, tarragon, 2 teaspoons lemon juice, and sugar in a food processor until cucumber is finely chopped; set aside 1/3 cup.
6. Add shrimp and tomatoes to remaining herbed mayonnaise.
7. Slice bread to create four rolls with pockets (cut the bread on the bias into 2-inch wide rolls; cut partially through each roll to create a pocket).
8. Spread each roll with reserved herbed mayonnaise; top with lettuce; divide shrimp salad among sandwiches.

olive oil, garlic, lemon juice, salt, black pepper, shrimp, mayonnaise, peeled seeded, parsley, fresh chives, tarragon, lemon juice, sugar, quartered grape tomatoes, bread, unsalted butter, shredded lettuce

Taken from www.food.com/recipe/herbed-mayo-shrimp-roll-438632 (may not work)