We think Faith’s shrimp roll rivals even the best lobster shack roll. The shrimp is more affordable and the celery, onions, and corn-from-the-cob add texture and make this an extra summery sandwich. A little heat from the cayenne and the lime make it memorable. And YES. . .because of those two ingredients in particular, the salad mixture is better after sitting for a while or even the next day once all the flavors in the salad have melded. Expect a subtle heat and that lime to really come through.
We love a good buttery lobster roll too, but this sandwich is more of an everyday shrimp salad. Not that you'll eat it everyday (though, you might want to). A better idea: invite a few friends over for lunch!
| Servings |
| 4 people |
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We love a good buttery lobster roll too, but this sandwich is more of an everyday shrimp salad. Not that you'll eat it everyday (though, you might want to). A better idea: invite a few friends over for lunch!
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Ingredients
- 1/2 lb. cooked shrimp chopped lightly
- 4 strips freshly cooked crips bacon crumbled
- 2-3 tablespoons Hellman's mayonnaise or plain thick yogurt
- 1 fresh corn cob cooked and kernals removed
- 1/4 red onion finely diced
- 1 rib celery finely diced
- 1 organic lime juiced and zested
- 1 dash cayenne
- 1 dash paprika
- salt and pepper to taste
- 4 split, flat-sided New England-stlye hot dog rolls
- room-temperature butter
Servings: people
Instructions
- Butter both flat sides of each roll and set aside until later.
- After cooking or buying pre-cooked shrimp, chop the shrimp into half-inch pieces and place in a mixing bowl. Add all the remaining ingredients and mix thoroughly. Taste to adjust seasonings to your liking.
- Butter both sides of each square, split New England hot dog roll and toast each side on a grill or in a skillet until the rolls are golden brown. Scoop the shrimp mixture generously into each of the rolls. Sprinkle the top of each roll with crumbled bacon and serve.
