Spicy Grilled Shrimp Rolls With Creole Spicy Paste

CREOLE SPICY PASTE

• 2 garlic clove
• 1/2 small onion, coarsely chopped
• 1 jalapeno, halved lengthwise and seeded
• 1 tablespoon flat leaf parsley
• 1 teaspoon thyme leaves
• 1/2 medium green bell pepper, coarsely chopped
• 1/2 teaspoon kosher salt
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon fresh ground black pepper
• 2 tablespoons vegetable oil

SHRIMP ROLLS

• 1 lb shelled and deveined jumbo shrimp, butterflied
• 1/4 cup creole seasoning, paste
• 1 tablespoon creole seasoning, paste
• 2 tablespoons vegetable oil
• 1/4 cup mayonnaise
• 1 celery rib, finely chopped
• 1 tablespoon finely chopped celery leaves
• 2 sour gherkins, finely chopped (2 tablespoons)
• 4 hot dog bun

Directions

1. 1

   MAKE SPICY PASTE:.

2. 2

   In a food processor puree the garlic, onion, jalapeno,arsley & thyme.

3. 3

   Add the bell pepper, salt, cayenne, and black pepper and pulse until finely chopped.

4. 4

   Transfer to a bowl and stir in oil.

5. 5

   MAKE THE SHRIMP ROLLS:.

6. 6

   Light a grill.

7. 7

   In a medium bowl, toss the shrimp with 1/4 cup of the spice paste and the oil and let stand for 10 minutes.

8. 8

   Meanwhile, in a bowl, mix the mayonnaise, celery, celery leaves, gherkins and the remaining 1 tablespoon of paste; refrigerate.

9. 9

   Grill the shrimp over high heat until pink and charred in spots, about 2 minutes.

10. 10

    Transfer to a plate and freeze just until cooled, about 5 minutes.

11. 11

    Chop the shrimp and stir it into the mayonnaise.

12. 12

    Mound the shrimp salad in the buns and serve.

13. 13

    *Make the paste up to 3 days ahead and keep well refrigerated.

14. 14

    **Lemony, full-bodied Sémillon: 2005 Peter Lehmann.

15. 15

    ***Mix some paste into mayonnaise to use in chicken ot tuna salad; use on steak, chicken or pork.