Basil and Lime Shrimp in Buttered Rolls
Flavorful, tender shrimp paired with buttered/grilled brioche rolls. A yummy Summer treat!
Servings: 4
Ingredients
Dressing
- zest of 1 lime Key lime, if you have it!
- juice of 1/2 lime
- 1 Tb. honey
- 1/4 tsp. kosher salt
- 1/8 tsp. freshly ground black pepper
- 2 Tb. olive oil
- 1 Tb. chopped fresh basil leaves
- 1 Tb. chopped fresh parsley
Shrimp & Rolls
- 1 lb. 21/25 shrimp, split shells on, deveined (poaching the shrimp with shells on provides more flavor, but you can also poach without the shells!)
- 1/2 lemon
- 1/2 tsp. kosher salt
- 1/8 tsp. freshly ground black pepper
- 4 small brioche or crusty rolls
- 1-2 Tb. unsalted butter
- lime wedges, for serving (optional)
- Boston, Bibb or other tender lettuce, for serving
Instructions
For the Dressing
- Add lime zest, lime juice, honey, salt, pepper and olive oil to a small bowl and whisk together. Add fresh herbs and stir. Taste for seasoning, then set aside until ready to use.
For the Shrimp & Rolls
- Add 3/4 cup water to a large skillet, along with the juice of 1/2 lemon, 1/2 teaspoon salt and 1/8 teaspoon pepper. Add the shrimp in one layer and heat over medium/high.
- When water starts to bubble, reduce to medium and slowly simmer about 2 minutes. When the shells are pink, flip each shrimp then cook another 2-3 minutes until firm/no longer opaque. Remove from heat and transfer shrimp to a paper towel-lined dish to cool.
- When shrimp are easy to handle, remove/discard the shells and transfer to a mixing bowl.
- Pour dressing over shrimp and stir gently to coat each piece. Allow to sit for a few minutes while you prepare the rolls.
- Heat large skillet or grill pan to medium, then butter the insides of the rolls. Lay flat in the hot pan and watch them until they're nicely browned (1-2 minutes).
- Add lettuce to each roll, then place about 6 shrimp in each (optional: sprinkle more lime juice over each) and serve immediately.