Queens Eats: Shrimp Salad Rolls

I hope that you’re enjoying your summer and that you had a wonderful July 4 weekend.

For this week’s column, I was trying to think of a quintessentially summer dish, one that conjures up memories of warm days and seaside retreats.

Nothing says summer to me quite like a seafood salad roll. My favorite is a lobster roll, but in the interest of being more economical, I decided to try my hand at a shrimp roll.

This dish is super easy to make and doesn’t disappoint for a light dinner or lunch. My advice is to toast the hot dog buns and maybe slather a little butter on the sides for an extra bit of oomph.

Serve with a salad and you’re set. Eating this next to the ocean is optional, but preferable, if you can pull it off.

Shrimp Salad Rolls (Source: MarthaStewart.com)

Ingredients

· 1/2 pound cooked, peeled, and deveined shrimp, thawed if frozen
· 1/4 cup light mayonnaise
· 1/4 teaspoon dried tarragon
· 1 to 2 tablespoons fresh lemon juice
· Coarse salt and ground pepper
· 2 hot dog rolls
· 2 lettuce leaves

Directions