Shrimp Rolls

If you want a nice light meal for a summer evening, here is a good alternative.  This is a Martha Stewart recipe, but if you have ever traveled the Maine Coast, you know that every few miles you will see a roadside restaurant called a lobster pound.  These places sell whole Maine lobsters, and lobster rolls.  A lobster roll is a sandwich on a hard roll with chopped lobster in a mayo based dressing.  They are really delicious.  This recipe substitutes shrimp for the lobster and is equally delicious.  I like to serve it with a crisp Chenin Blanc, Viognier blend, preferably Pine Ridge. This couldn't be easier to make.  The recipe serves 4.

Ingredients:

1 Lb. large shrimp, peeled, deveined and boiled.  Cooled and chopped into 
          a  1/2 inch dice. 
1 TBSP Old Bay Seasoning
1/2 Cup Mayonnaise
1/2 tsp. Dried Tarragon
2-4 TBSP Fresh Lemon Juice
Coarse Ground Salt and Pepper
4 Hard Rolls or Bakery Hot Dog Rolls
4 Large, washed romaine leaves

Preparation:

Peel and devein the shrimp.  Bring a pot of water to a rolling boil.  Add the Old Bay Seasoning to the water.  Once the water is at the rolling boil add the shrimp and watch the pot. As soon as the water returns to a boil, boil the shrimp for two minutes.  Dump shrimp into a strainer and cool them immediately with cold running water.  This will stop the shrimp from continuing to cook.  The most common mistake with shrimp is overcooking.
Dry the shrimp on paper towels and put in a covered container in the fridge for an hour or so.  When shrimp is cool, chop into pieces about 1/2 inch long. In a bowl mix shrimp with mayonnaise and tarragon.  Season to taste with the lemon juice and salt and pepper.  Line each roll with a lettuce leaf and fill each roll with 1/4 of the shrimp salad.  Some fresh sweet corn and one of these shrimp rolls and you have a very tasty summer treat.