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