This Shrimp Roll recipe offers a symphony of shrimp nestled in a buttery bun, adorned with a zesty garlic mayonnaise for a taste of the seaside.
recipe 
yields
Makes 3 to 4 rolls
1 pound fresh local shrimp (Tarvin, if you’re in the Charleston area)
½ cup olive oil
1 head garlic
1 cup Duke’s mayonnaise
4 split top rolls
2 tablespoons Hamfish BBQ Rub
1 tablespoon butter
1 lemon, cut into wedges, for serving
1 bunch scallions, sliced thinly, for garnish
ingredients
steps
- Peel and devein shrimp; set aside. Peel and smash all cloves from head of garlic. In a small pot, add olive oil and garlic cloves and cook slowly until tender, about 10 minutes. In a mixing bowl, mash garlic with a fork to create a paste and place in refrigerator to cool. Once cooled, add mayonnaise and mix.
- Preheat oven to 350 and place rolls on a baking sheet. Bake for 5 minutes or until slightly toasted.
- Meanwhile, season shrimp with Hamfish BBQ Rub. In a sauté pan over medium-high heat, add butter and shrimp and cook till shrimp are pinkish-red and done, 4 to 6 minutes.
- Place a dollop of garlic mayonnaise on each toasted bun, top with sautéed shrimp, drizzle with a squeeze fresh lemon, and sprinkle with scallions.
Date Published: 05.03.24
