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Cuisine (food & drinks)

Summer Cookout – Shrimp Rolls

shrimp-rollsKeep summer going just a little bit longer: Serve these with a pile of steamed, buttered corn.


  • pound medium shrimp, peeled, deveined
  • Kosher salt
  • 1 large celery stalk, peeled, finely chopped
  • 3 scallions, thinly sliced
  • ¼ cup mayonnaise
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon fresh lemon juice
  • teaspoon prepared horseradish
  • 1 teaspoon red wine vinegar
  • ¼ teaspoon paprika
  • Freshly ground black pepper
  • 4 hot dog buns, preferably potato, split
  • 2 tablespoons unsalted butter, room temperature


Cook shrimp in a pot of boiling salted water until cooked through, about 2 minutes. Drain; rinse with cold water until cool. Pat dry and chop into bite-size pieces.

Whisk together celery, scallions, mayonnaise, dill, lemon juice, horseradish, vinegar, and paprika; season with salt and pepper. Fold in shrimp.

Meanwhile, heat broiler. Toast buns on rimmed baking sheet until golden brown, about 3 minutes. Spread butter on each toasted bun and fill with shrimp salad.






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