They're inspired by lobster rolls, but we think you'll find these sandwiches more popular with a crowd of all ages — not to mention more affordable and easier on the cook.
4 lb large shrimp in shell (21 to 25 per lb)
1 1/2 cups mayonnaise
3 tablespoons fresh lemon juice
3 tablespoons chopped fresh tarragon, or to taste
3/4 teaspoon salt
3/4 teaspoon black pepper
2 cups chopped celery
12 hot dog rolls (preferably top-split)
Cook half of shrimp in a 5- to 6-quart pot of generously salted (2 tablespoons) boiling water, stirring occasionally, until shrimp are just cooked through, 3 to 4 minutes. Transfer shrimp with a slotted spoon to a platter and return water to a boil. Cook remaining shrimp in same manner (then discard water), transferring to platter. When shrimp are cool enough to handle, peel, then chill, covered, until completely cold, about 1 hour.
Whisk together mayonnaise, lemon juice, tarragon, salt, and pepper in a large bowl and chill until ready to use.
Devein shrimp and cut into 1/2-inch pieces. Season with salt and pepper, then add to dressing along with celery, and toss to combine. Serve salad in rolls.
Cooks' notes:
• Shrimp can be cooked 1 day ahead and chilled, covered.
• Though best eaten the same day, shrimp salad can be made 1 day ahead and chilled, covered.
Makes 12 servings.
