Shrimp Salad Roll

Here’s a cool sandwich for a light supper during the summer months.

Shrimp Salad Rolls

3 cups water

1 bay leaf

1 clove garlic, halved

1/2 small yellow onion, cut in two

1 pound medium raw shrimp, peeled and deveined (thawed if frozen)

1/2 cup mayonnaise

2 cornichons, finely minced (about 1 tablespoon)

1 teaspoon minced capers

1/2 teaspoon whole-grain mustard

1 tablespoon lemon juice

1 tablespoon finely chopped flat-leaf parsley

1 teaspoon finely chopped chives

Salt and freshly ground black pepper, to taste

1 1/2 ribs of celery, finely chopped

4 hot dog buns

In a medium saucepan, combine the water, bay leaf, garlic and onion. Bring to a boil, then add the shrimp, cover and cook 3 to 4 minutes, or until pink and firm.

Drain the shrimp and rinse under cold water. Refrigerate until well-chilled, about an hour. When ready to serve, in a small bowl, mix together the mayonnaise, cornichons, capers, mustard, lemon juice, parsley and chives. Season with salt and pepper. In a larger bowl, mix together the shrimp, mayonnaise sauce and celery. Adjust salt and pepper as needed. In a toaster or on a hot skillet coated with butter or cooking spray, toast the hot dog buns. Divide the shrimp salad between the buns and serve immediately. Serves 4.