Shrimp Rolls with Lemon Chive Mayo & Arugula

The farmer’s market is in full swing with plenty of delicious offerings.  There is nothing like eating local fresh ingredients straight from the farmer.  I feel so inspired by the deeply hued, perfectly ripe handpicked fruits and vegetables.  The organic arugula was gorgeous today.  We are having seriously humid heat this week and all we crave is cold refreshing fare.  No one is volunteering to stand by the hot grill.  It’s the 4th of July and we are going boating.  We will watch the fireworks with friends and these are perfect for packing up.  I can’t believe it is already July, my how time flies in the summer.

This recipe is simple.  Place a pot of water on the stove to boil, cook shrimp for 2 minutes, for medium size, drain and place in a water bath.  Meanwhile, in a small bowl, juice a lemon, finely grate garlic cloves, chop chives, add a few drops of Tabasco and a little mayo.  I use less mayo and more lemon juice than the recipe calls for because  I like it lighter like a dressing.  If you are packing to go, assemble on site so as to alleviate the bread from soaking up the mayo.  Add a generous pile of arugula, and more chives if you like, and you are good to go.  I like to serve with salty root vegetable chips and sweet ripe melon.  Happy 4th!

Shrimp Rolls with Lemon Chive Mayo & Arugula

Ingredients:

½ c mayonnaise, 1/4 cup if you like it more like a dressing
juice of one lemon
2 cloves of garlic, finely grated
1 T chives, finely chopped
2-3 drops Tabasco, optional
1 1/2 lb medium sized shrimp: peeled and deveined
sea salt and cracked black pepper, to taste
8 small rolls, cut in half
arugula or watercress sprigs, to serve

Directions:

Place the mayonnaise, lemon juice, garlic, chives, Tabasco, salt and pepper in a bowl and stir to combine.

Meanwhile, place a medium pot of water on the stove to boil. Peel and devein the shrimp. Add the shrimp to the boiling water and cook for 2 minutes. Drain and place the shrimp in an ice bath to stop cooking and chill.

Onced cooled, thoroughly drain the shrimp, pat dry, and place in a bowl to toss with the lemon chive mayonnaise. Split the rolls, fill with the shrimp and top with arugula or watercress sprigs to serve. Serves 4.