Date Posted: 6/3/2008
1 - 3 oz package of crab & shrimp boil seasoning
2 pounds unpeeled, large fresh shrimp
1/3 cup mayonnaise (preferably Duke's)
1 small onion, finely chopped
2 celery ribs, finely chopped
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter
1 garlic clove, minced
8 French Rolls, split
8 green leaf lettuce
3 avocados, cubed (optional)
Bring 3 quarts water and crab seasoning to a boil; add shrimp & cook, stirring occasionally, 2 minutes of just until shrimp turn pink. Drain & cool.
Peel cooked shrimp & devein; coarsely chop shrimp.
Mix together shrimp, mayo, celery, salt, onion, lemon juice & pepper.
Stir together butter & garlic, and spread evenly on cut side of bread halves. Bake at 375 degrees for 10 minutes or until toasted.
Line each roll with a lettuce leaf. Spoon shrimp mixture evenly on each roll. Top with avocado, if desired.
This is a great way to use up any leftover shrimp from the night before! Perfect for lunch on the deck.