Total Time
35mins
Prep 30 mins
Cook 5 mins

Thought this would be a wonderful sandwich for summer meals especially when you don't want to heat up the kitchen. Recipe source: local newspaper

Ingredients Nutrition

Directions

  1. Soak skewers in water for at least 30 minutes or use metal skewers.
  2. In a small bowl toss shrimp wth olive oil, lemon zest, lemon juice, salt and pepper. Let stand for 15 minutes while preparing grill.
  3. Thread shimp on skewers, crosswise.
  4. Cook over high heat on prepared oiled grill until cooked through (2-4 minutes per side). Let cool.
  5. In a bowl, toss shrimp with mayonnaise, celery, scallions, peppers and taragon.
  6. Fill hot dog rolls with shrimp mixture (1/2 cup per roll) and garnish with sprouts, if desired.

Reviews

(2)
Most Helpful

Good! I didn't want to start the charcoal grill for a few skewers so I pan fried them. Also used a dash of celery salt instead of celery. Very tasty and reminded me of the lobster rolls in Boston!

BerrySweet December 03, 2010

Ellie these are delicious! I omitted the tarragon as I did not have any and served them on homemade buns. Great recipe, I shall make again! thanks, Kitten:)

Kittencal@recipezazz June 01, 2006

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