Shrimp Rolls on Ciabatta Piccolo

Shrimp Rolls on ACE Ciabatta Piccolo

Ingredients
For the shrimp:

• 1 lb shrimp, peeled, deveined, chopped into bite-sized pieces
• 2 tbsp unsalted butter
• 2 cloves garlic, grated or minced
• Salt and pepper, to taste

For the garlic butter (for toasting rolls):

• 3 tbsp unsalted butter
• 1 clove garlic, grated

For the dressing:

• ⅓ cup mayo
• 1 small celery stalk, finely diced
• 1 tbsp red wine vinegar
• 1 tbsp lemon juice
• 1 tbsp fresh chives, chopped
• 1 tbsp fresh dill, chopped
• ¼ tsp paprika
• ½ tsp Old Bay
• ¼ tsp onion powder
• ¼ tsp garlic powder
• Salt and pepper, to taste

To assemble:

• 4 ACE Ciabatta Piccolo rolls
• Butter lettuce leaves
• Extra chives and lemon wedges, for garnish

Instructions

1. Cook the shrimp: Heat butter in a skillet over medium heat. Add garlic and cook 30 seconds, then add shrimp. Season with salt and pepper. Sauté until just pink and cooked through, 3–4 minutes. Set aside to cool slightly.
2. Make garlic butter: Melt butter and stir in grated garlic. Set aside.
3. Toast the rolls: Slice ACE Ciabatta Piccolo rolls down the center (don’t cut all the way through). Brush insides generously with garlic butter. Pan-fry cut side down in a skillet over medium heat until golden and crisp.
4. Make the dressing: In a bowl, combine mayo, celery, red wine vinegar, lemon juice, chives, dill, paprika, Old Bay, onion powder, garlic powder, salt and pepper. Stir in chopped, cooled shrimp until coated.
5. Assemble the rolls: Line each toasted roll with a lettuce leaf. Pile in the shrimp mixture. Top with extra chives and a squeeze of lemon.