Shrimp Rolls

These are a delicious Southern twist on New England's lobster rolls.

Yield: Makes 6 to 8 servings

Ingredients

• 3  quarts water
• 1  (3-ounce) package crab and shrimp boil seasoning
• 2  pounds  unpeeled, large fresh shrimp
• 1/3  cup  light mayonnaise
• 1  small onion, finely chopped
• 2  celery ribs, finely chopped
• 2  tablespoons  lemon juice
• 1/2  teaspoon  salt
• 1/4  teaspoon  seasoned pepper
• 3  tablespoons  butter or margarine
• 1  garlic clove, minced
• 8  French rolls, split
• 8  Green Leaf lettuce leaves (optional)
• 3  avocados, cubed (optional)

Preparation

Bring 3 quarts water and crab seasoning to a boil in a Dutch oven; add shrimp, and cook, stirring occasionally, 2 minutes or just until shrimp turn pink. Drain and cool.

Peel cooked shrimp, and devein, if desired; coarsely chop shrimp.

Stir together mayonnaise and next 5 ingredients in a large bowl; stir in shrimp. Chill 2 hours.

Stir together butter and garlic, and spread evenly on cut side of bread halves. Bake at 375° for 10 minutes or until toasted.

Line each roll with a lettuce leaf, if desired. Spoon shrimp mixture evenly on each roll. Top with avocado, if desired.