
Shrimp Salad Rolls
From Chef Emily Hahn Shrimp Salad Rolls: Poached Shrimp:1 pound extra large shrimp, fully peeled & deveined
2 quarts water
2 T Old Bay seasoning
1 lemon, thinly sliced rounds
2 garlic cloves, crushed
2 bay leaves
1 T black peppercorns
Shrimp Salad Dressing:
1 1/2 Cup Duke’s mayonnaise
2 garlic cloves, microplaned
1-2 lemons, juiced and zest
2 red, yellow or orange bell peppers, diced small
Salt & pepper to taste
Vertical Roots bibb lettuce
Brown’s Court lobster roll buns