I’ve spend a good part of my life craving lobster rolls — but with lobster so expensive, it’s hard to justify the sandwich as a regular meal in the rotation. Shrimp rolls, on the other hand, are easy on the wallet, take about 15 minutes to make, and — as I discovered last week overlooking the Hudson River — make a perfect summer picnic sandwich.
1. Remove the shells from a pound of large shrimp (if they are not already shelled) and boil them for 2 minutes, or until cooked through. Cool.
2. In a medium bowl, combine about 2 tablespoons mayo, 1 tablespoon red-wine vinegar, half a finely chopped red pepper, a handful of fresh dill, salt and pepper, and a squeeze of lemon.
3. Add the shrimp and toss.
4. Toast 4 to 6 hot-dog buns and butter them when they’re done. Stuff the buns with shrimp salad and sprinkle with a little paprika.
Pack with chips and a cold (cooked) green bean salad that has been tossed with chives, olive oil, lemon.