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Рецепт Shrimp Salad Rolls with Tarragon
by Patricia Stagich

This salad - creamy in texture with crunchy bits of celery and plump shrimp is a nice change from tuna or chicken salad - and we can't all afford lobster.

Tarragon adds a warm, aromatic flavor with a peppery bite!

Warm, toasty buttered rolls make the sandwich!

Ingredients

Bring a large pot of well-salted water to a boil over high heat. Add the shrimp and cook, stirring, until the shrimp begin to float to the top. Boil for 2 minutes. Drain in a colander and run under cold water to stop the cooking. Shell the shrimp and cut into 1/2-inch pieces.

In a large bowl, stir the celery, mayonnaise, chives, tarragon, lemon juice, 1/4 tsp. salt and 1/4 tsp. pepper.

Spread sides of rolls with softened butter. Heat in a non-stick skillet and until browned on both ends.

Spoon the shrimp salad into the rolls and sprinkle with Old Bay Seasoning.

Serves 6

~Adapted from Fine Cooking