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Shrimp Rolls

Photo: Becky Luigart-Stayner; Styling: Lydia Degaris-Pursell
Prep time 20 mins
Yield Makes 4 servings
These Shrimp Rolls are loaded with fresh shrimp, shredded Romaine and slathered with a veggie mayo--all on top of hearty baguettes.


  • 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
  • Lemon wedges

How to Make It

  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.