Shrimp Roll

By: The Local Palate
Blair Dragon Columbia RutaSmith

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.

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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
  1. 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.
  2. Preheat oven to 350 and place rolls on a baking sheet. Bake for 5 minutes or until slightly toasted.
  3. 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.
  4. Place a dollop of garlic mayonnaise on each toasted bun, top with sautéed shrimp, drizzle with a squeeze fresh lemon, and sprinkle with scallions.

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