Photo: Becky Luigart-Stayner; Styling: Lydia Degaris-Pursell
These Shrimp Rolls are loaded with fresh shrimp, shredded Romaine and slathered with a veggie mayo--all on top of hearty baguettes.
Makes 4 servings
1/2 cup mayonnaise
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
2 tablespoons finely chopped fresh chives
1/2 cup finely chopped celery
1/2 cup chopped and peeled cucumber
2 tablespoons chopped shallots
2 pounds peeled and cooked medium shrimp
Salt and freshly ground pepper to taste
1 cup shredded Romaine lettuce
4 (8-inch) baguettes, ends trimmed and wedge removed from top
1. Combine first 7 ingredients in a large bowl. Stir in shrimp. Season with salt and freshly ground pepper to taste.
2. Place lettuce in baguettes; top with shrimp mixture. Serve with lemon wedges.