Great Summer Recipe: Grilled Shrimp Rolls and Grilled Potatoes

I first had a lobster roll at our local Irish pub a few years ago. They have it in the summer months and serve two hot dog rolls full of lobster salad with a side of chips (fries). Their hot dog rolls are toasted and slathered with butter- absolutely delicious! 

I liked them so much that I decided to make them at home- I used shrimp instead of lobster- for two reasons: one- shrimp is cheaper; two- everyone in my family loves shrimp. I poached the shrimp and added mayonnaise and fresh herbs to it. I served the shrimp salad in hot dog buns and we ate it with some oven fries- it was great!

I remembered the lobster rolls this summer while I was in town and passed the pub. I immediately went to the fish store and bought fresh shrimp. I had hot dog rolls and the other ingredients at home. Instead of poaching the shrimp, I thought of grilling them. I tossed them with salt and olive oil and quickly cooked them on the grill- it took all of five minutes. I then proceeded to make the mayonnaise dressing with a little dijon mustard and lots of basil and chives from my herb garden. I tossed the big shrimp pieces into the creamy dressing and placed it in the grilled hot dog buns. The shrimp salad was scrumptious- I think it would be great served on a bed of lettuce- tasty lunch… Since I love my potatoes- I grilled thick wedges and added a little spice to them. They were crispy and healthy at the same time. I also made a fresh corn salad with some greens and a delicious citrus vinaigrette (the recipe will be up tomorrow). I adapted this recipe from a corn salad I have been making for a few years. This version is a lot easier and very delicious. 

My husband and I enjoyed the meal with – yup, you guessed it- a delicious Malbec Rose! For my daughter, I kept a few grilled shrimp aside and served them with some greens and fresh corn. She enjoyed the meal as well- devoured the shrimp and the corn.. had a little difficulty with the greens- but ate them anticipating ice cream at the end of the meal…

• 1 pound jumbo shrimp, deveined and cleaned
• 1 teaspoon salt
• 1 tablespoon extra virgin olive oil

Preheat outside grill.

In a medium bowl, add the shrimp, salt and olive oil. Mix well and place on the hot grill. Grill for a minute or two on each side, till the shrimp turn pink. Take off the grill and keep aside to cool. Cut into ½ inch pieces.

• ½ cup mayonnaise
• 1 teaspoon Dijon mustard
• Juice of half a lemon
• ½ teaspoon salt
• ½ cup fresh basil, chopped
• ¼ cup fresh dill, chopped

Mix together and add to the cooled shrimp. Mix well and taste for seasonings.

4 hot dog buns, grilled

Fill quarter of the shrimp mixture into each hot dog bun and serve with the potatoes.

Grilled Potatoes

• 4-5 red skinned potatoes- cut into thick wedges

Cook in boiling water for 10-15 minutes or till tender. Take out of the water and spread on a paper towel to dry.

• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon garlic powder
• ½ teaspoon paprika

In a medium bowl, add the potatoes, olive oil, salt, garlic powder and paprika. Mix well and place on the hot grill. Grill each side 4-5 minutes or till golden brown.