Recipe courtesy of Michael Salmon
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Captain Kidd's Hawk-Crushing Shrimp Rolls
Total:
20 min
Prep:
15 min
Cook:
5 min
Yield:
8 main servings or 16 appetizer servings
Level:
Easy
Total:
20 min
Prep:
15 min
Cook:
5 min
Yield:
8 main servings or 16 appetizer servings
Level:
Easy

Ingredients

Directions

Open each bun and cut in half. Lay buns out on sheet pan. Cover sheet pan with plastic wrap and lay another sheet pan on top of the buns to flatten the buns.

Bring a large pot of water to poaching temperature. Add salt, crab boil and carefully add the shrimp. Cook until the shrimp are opaque, about 3 to 5 minutes. Drain and set aside until cool enough to handle, about 5 minutes. Once cooled, slice each shrimp in half.

In a large bowl, add the celery, mayonnaise, 1 tablespoon chives, 3/4 red bell pepper (reserve remaining for garnish), lemon juice, mustard and salt and pepper, to taste, and toss to combine. Add the shrimp and toss to combine.

Place the baby greens into the base of the buns. Top with the shrimp and garnish with chives and remaining red bell pepper.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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