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.