Mississippi Shrimp Roll
· 2 pounds of boiled shrimp, peeled and deveined
· 1/3 cup of mayonnaise
· 6 tablespoons of butter, melted
· Juice of 1 lemon
· Salt and Pepper to taste
· ¼ cup of green onions, chopped
· Dash of Tabasco
In a bowl whisk together the mayonnaise, 4 tablespoon of butter, and lemon juice until well blended. Add shrimp, green onions, and Tabasco and toss to coat. Season with salt and pepper to taste.
Heat a grill pan or skillet over medium heat. Brush the cut side of a roll with 2 tablespoons of melted butter. Toast the rolls until slightly golden brown. Divide the shrimp salad among the rolls.
Serve immediately.
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