These summer shrimp rolls are the perfect warm-weather dinner recipe.
1 lemon, quartered
1/2 bunch bunch fresh flat-leaf parsley, chopped (plus 2 tbsp)
3 celery stalk, finely diced
1 bay leaf
1 tbsp black peppercorns
3/4 cup mayonnaise
1 tsp minced garlic
1-2 tbsp sweet chili sauce
2 tbsp pineapple juice
1/2 cup pineapple, finely diced
black pepper, to taste
6 top-split rolls, outsides buttered and toasted
lemon wedge, for garnish
To poach the shrimp:
Bring a small stockpot of water to a boil and season generously with salt. Add lemon, bunch of parsley, 1 celery stalk, bay leaf, and peppercorns. Bring to a boil, add shrimp, cover pot, and remove from heat. Let it stand just until shrimp are cooked through, about 3 minutes.
Transfer shrimp to a bowl of ice water with a slotted spoon and let cool. Drain the shrimp and refrigerate.
For the shrimp roll:
Place the mayonnaise, garlic, chili sauce, and the pineapple juice into a large bowl and whisk together. Fold in the shrimp, pineapple, diced celery, chopped parsley, and season with salt and pepper. Spoon into the buttered rolls and serve with a lemon wedge.
Who said cookouts only have to feature hot dogs and hamburgers? Switch things up at your next BBQ with this delectable shrimp roll recipe.