Spicy Grilled Shrimp Rolls With Creole Spicy Paste

Recipe by Grace Parisi, from: Grilling Guide/Speedy Rubs, Pastes, & Sauces. This recipe originally appeared in June, 2006. This looks awesome! Can't wait to have the right company to try it!

• Ready In: 45 mins
• Serves: 4

Ingredients

• CREOLE SPICY PASTE

• 2  garlic cloves
• 1⁄2 small onion, coarsely chopped
• 1  jalapeno, halved lengthwise and seeded
• 1  tablespoon flat leaf parsley
• 1  teaspoon thyme leaves
• 1⁄2 medium green bell pepper, coarsely chopped
• 1⁄2 teaspoon kosher salt
• 1⁄2 teaspoon cayenne pepper
• 1⁄2 teaspoon fresh ground black pepper
• 2  tablespoons  vegetable oil

• SHRIMP ROLLS

• 1  lb  shelled and deveined jumbo shrimp, butterflied
• 1⁄4 cup  creole seasoning, paste
• 1  tablespoon  creole seasoning, paste
• 2  tablespoons  vegetable oil
• 1⁄4 cup mayonnaise
• 1  celery rib, finely chopped
• 1  tablespoon  finely chopped celery leaves
• 2  sour gherkins, finely chopped (2 tablespoons)
• 4  hot dog buns

Directions

1. MAKE SPICY PASTE:.
2. In a food processor puree the garlic, onion, jalapeno,arsley & thyme.
3. Add the bell pepper, salt, cayenne, and black pepper and pulse until finely chopped.
4. Transfer to a bowl and stir in oil.
5. MAKE THE SHRIMP ROLLS:.
6. Light a grill.
7. In a medium bowl, toss the shrimp with 1/4 cup of the spice paste and the oil and let stand for 10 minutes.
8. Meanwhile, in a bowl, mix the mayonnaise, celery, celery leaves, gherkins and the remaining 1 tablespoon of paste; refrigerate.
9. Grill the shrimp over high heat until pink and charred in spots, about 2 minutes.
10. Transfer to a plate and freeze just until cooled, about 5 minutes.
11. Chop the shrimp and stir it into the mayonnaise.
12. Mound the shrimp salad in the buns and serve.
13. *Make the paste up to 3 days ahead and keep well refrigerated.
14. **Lemony, full-bodied Sémillon: 2005 Peter Lehmann.
15. ***Mix some paste into mayonnaise to use in chicken ot tuna salad; use on steak, chicken or pork.