Herbed Mayo Shrimp Roll

Name: Herbed Mayo Shrimp Roll
Ingredients: 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

17 ingredients

8 steps

Ingredients

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

Directions

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.