Big Daddy’s Shrimp Roll

We have been waiting to share this recipe since last fall and have been working on it and waiting for warmer weather. This recipe is a fresh delightful treat packed with layers of flavor and screams summertime. The homemade roll took it to another level (Recipe coming soon). Give this recipe a try!
We hope you will enjoy it as much as we do.

• 2 LBS Extra Large Peeled Deveined Shrimp
• 6 New England Hot Dog Rolls
• 1/3 Cup of Mayo plus 1 TBSP
• Juice of a Half Lemon
• 1 TBSP of Red Wine Vinegar
• 1 TBSP of Fresh Dill
• 1/2 TSP Smoked Paprika
• 2 TSP Malcom’s King Craw (Cajun Seasoning)
• 1 TSP of Salt
• 1/2 TSP Pepper
• 2 Dashes of Hot Sauce
• Chopped Parsley for Garnish
• 1/2 Cup Chopped Scallions
• 1/2 Cup Diced Celery

We grilled these shrimp on skewers and seasoned them lightly with both Killer Hogs AP and Malcom’s King Craw. We used our Green Egg to grill these shrimp for a couple minutes on each side until cooked through, but not over cooked. Once grilled, allow the shrimp to cool slightly and divide the shrimp into two separate piles. Mince half of the shrimp using a knife and cut the other half into thirds for larger pieces. In a large bowl mix the remaining wet and dry ingredients thoroughly to make your “dressing”. Add the shrimp, scallions and celery to the dressing mixture. Combine thoroughly and refrigerate for at least one hour to ensure all flavors are fully incorporated. Butter and toast both sides of your roll, split your roll down the center and load the bun with your Shrimp mixture. Garnish with fresh chopped parsley and serve!

GET YOU SOME!

#shrimproll #shrimprecipe

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