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Mainely Gulf Shrimp Roll

Mainely Gulf Shrimp Roll

Inspired by the lobster rolls so beloved along the ocean in Maine, this recipe proves that Gulf shrimp can be every bit as sweet and flavorful as the lobsters of that rocky New England coast.

Serves four


  • 1 lb. Large Gulf shrimp, peeled and deveined
  • ½ cup Good-quality real mayonnaise
  • 3 tbsp. Fischer & Wieser’s Sweet & Savory Onion Glaze
  • ¼ cup Celery, diced
  • ¼ cup Red bell pepper, diced
  • 2 tbsp. Fresh squeezed lemon juice
  • 1 tbsp. Dehydrated onion
  • 1 tbsp. Dried parsley
  • ¼ tsp. Garlic powder
  • ¼ tsp. Lemon pepper
  • 1/8 tsp.Red pepper, crushed
  • 4Top-slit dog buns (or slider rolls)
  • 2 tbsp.Unsalted butter, melted
  • ½ cupBoston lettuce, shredded


Boil the shrimp just until pink in salted water; drain and let cool.

In a large bowl, mix the cooled shrimp with the mayonnaise, onion glaze, celery and bell pepper.

Add the lemon juice, followed by the onion, parsley, garlic powder, lemon pepper and crushed red pepper.

Set bowl in the refrigerator at least 20 minutes to let the flavors meld.

Brush the buns with melted butter at toast in a skillet until golden brown.

Fill the buns with shredded lettuce and top with shrimp salad.

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