Ingredients

Servings: 4

Shrimp

  • 454 g Rainforest shrimp
  • 1/4 cup Rainforest seafood seasoning
  • 2 bay leaves

Sauce

  • 1/4 cup mayonnaise
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp dijon mustard
  • 1/4 tsp white sugar
  • Small handful of flat-leaf parsley leaves, finely chopped
  • Salt and freshly cracked black pepper to taste

Rolls

  • 4 Hot dog buns
  • 2 tbsp butter
  • Finely chopped chives to top

Directions

  • Mix sauce ingredients and set aside.
  • Bring a pot of water to a simmer with the seafood seasoning and bay leaves.
  • Once at a simmer, poach the shrimp for about 5 mins until cooked through.
  • Let cool then remove tails and cut into bite sized pieces.
  • Toss in the sauce and set aside.
  • Slice the hot dog buns lengthwise being careful not to fully slice through to the bottom of the rolls.
  • Heat a frying pan to medium heat then add the butter and let it melt.
  • Place the hot dog buns in the frying pan and toast all sides until lightly golden brown.
  • Remove buns from the pan and distribute the shrimp mixture evenly between the four buns.

Note: tastes even better if you make the shrimp/sauce mixture the day before and let it sit in the fridge overnight before assembling rolls.