The Grilled Shrimp Roll

Shrimp Week’s dramatic conclusion!

If you’ve ever had a Lobster Roll, then you know it’s approximately the best sandwich in the universe…
Certainly, you’ll agree it’s at least the best sandwich in Maine.
Here’s my twist on that classic, prepared with some left-over grilled shrimp.

Shrimp Roll ingredients

Ingredients (per sandwich):

• cooked shrimp, I used 5 large grilled shrimp cut to bite-sized pieces
• 2 napa cabbage leaves
• 1 celery stalk, diced
• chives, minced
• ciabatta or other long sandwich roll
• Thai Peanut-Lime Dipping Sauce

Preparation:
In a bowl, simply mix shrimp, celery, chives, and (sparingly) the coconut milk-based peanut-lime sauce to prepare a sort of shrimp salad.  Since the sauce is quite thin, be sure not to add too much.
Assemble the sandwich by filling the roll with that mix, atop the napa cabbage leaf; this helps prevent the thin sauce from saturating the roll.

Grilled Shrimp Salad / sandwich filling

I served the Shrimp Roll with a bit more sauce for dipping.

Grilled Shrimp Roll with Thai Peanut-Lime Dipping Sauce

As you can see, this sandwich is so tasty that I didn’t manage to get another photo before taking a few bites. :-)

You can find the recipe for the sauce here:

• Thai Peanut-Lime Dipping Sauce