Mini Shrimp Rolls
Tomato and Cucumber Salad
Ingredients
- 2 lb peeled and deveined cooked shrimp, chopped
- 1 cup minced celery
- 1 cup mayonnaise
- 1½ Tbsp minced fresh tarragon
- 1 Tbsp Dijon mustard
- 1 tsp lemon zest
- 2 Tbsp fresh lemon juice
- 3 green onions, minced
- 2 (12-oz) pkg Hawaiian sweet mini sub rolls, split
Instructions
- Stir together shrimp, celery, mayonnaise, tarragon, mustard, lemon zest, lemon juice, and green onions in a large bowl; season to taste with salt and pepper.
- Cover and refrigerate up to 2 days.
- Spoon shrimp mixture into sub rolls before serving.
Side Dish Ingredients
- 3 large tomatoes, cut into large chunks
- 2 cucumbers, cut into ½-inch pieces
- ¼ cup chopped fresh parsley
- ½ cup Italian vinaigrette
Side Dish Instructions
- Toss together tomatoes, cucumbers, parsley, and vinaigrette in a salad bowl.
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