Jumbo Tarragon Shrimp Roll with an Orange Mayo

Not all of us can afford lobster for lobster rolls, and let’s face it when you are feeding a bunch of mouths and you have had a couple of cocktails at a BBQ no one will know the difference. We give you the shrimp roll! Tadah! This roll is very simple, we combined grilled shrimp, mayonnaise, tarragon, green and purple cabbage, and bread. What truly makes this roll unique however is the orange mayonnaise we made to bring a touch of brightness to your palette, and create that fresh summer taste.

Mayonnaise:

1 whole egg
1 egg yolk
1 cup vegetable oil
1 juicing orange
1/2 Tsp Salt
1 Tsp. white wine vinegar

Shrimp Roll: (makes 4 rolls)

4 Rolls- we prefer sourdough or kaiser
2 Lbs. of  jumbo deveined and peeled shrimp
2 twigs fresh tarragon
1/4 cup orange mayonnaise
1/2 a green cabbage
1/2 purple cabbage
1 lemon

To make the mayo, mix one egg,  juice from one orange, and vinegar, and pour into a blender. Most all blenders have an area on the lid where you can pour stuff in while you are blending. While blending everything on a low speed, slowly add the oil, and salt until the mixture starts to thicken. Next add your egg yolk, and continue to blend. If the mixture doesn’t thicken to a normal mayo consistency add another yolk and oil until it reaches desired thickness. Pour out and refrigerate for about an hour to let set, and you are ready to use!

For the shrimp roll; cut your bread so that there is about an inch left where it is still attached, so you can fill the bread with goodies. Now chop into thin slivers all of your cabbage and mix together. The purple will add a nice color that everyone will appreciate.

Butterfly your shrimp and season with salt, pepper, and tarragon (for tarragon chop 2/3 or the tarragon leaving the rest to the side). Grill the shrimp until it is completely opaque and a beautiful orange. Mix your shrimp in with the orange mayonnaise and get ready to eat it.

Now all we need to do is assemble everything. Spread some mayo on the bread. Lay some cabbage down, now stuff your shrimp into the roll. Sprinkle the left over tarragon on top, and top off with some more cabbage and if needed a squeeze of some lemon. Enjoy! There is no way you will be disappointed!