When my husband told me this was one of the best dinners he’s had, and that it is better than the lobster roll at a very popular restaurant in town, I knew we had a fantastic new recipe to add to the dinner rotation. I also knew that I needed to write down the ingredients and amounts I used immediately, before I forgot how I made it!
I came across a shrimp salad roll recipe in the August 2012 edition of Cooking Light. While I wasn’t crazy about some of the ingredients in that recipe (and thought of some missing ingredients that would suit our tastes better), it served as the inspiration for me to attempt a shrimp salad roll for the first time.
This shrimp salad is the perfect light and cool dinner for a hot summer evening. I use just a touch of mayonnaise for creaminess, but really let the shrimp, lemon, and herbs take center stage here.
Tip #1: Select the best quality buns you can find. Don’t skimp and buy your average hot dog buns. Search the bakery section of your grocery store, or better yet, check out an actual bakery.
Tip #2: This is a perfect make-ahead dinner! Prep your shrimp salad earlier in the day and wash your lettuce, and you are free of work before dinner time. Just toast the rolls and assemble when it’s time to serve.