Sparks from the Kitchen

 A super-delicious, cool, light, yummy sandwich!!

These are SO easy to make and even easier to eat! My husband and I both loved them. The cornichons (gerkins) add a nice bit of sweet/tangyness, the mustard adds just a bit of spice and depth. There is a very small amount of mayo to hold it all together-only 3 tbsp for 1 pound of shrimp. I served mine with chips and kosher dill pickle spears.

Creamy Shrimp Rolls 

Ingredients:

• 3 Tbsp mayonnaise
• 1 Tbsp whole-grain mustard
• 1/4 cup cornichons, chopped, plus 1 Tbsp brine
• Black pepper
• 1 lb cooked, peeled and deveined large shrimp, coarsely chopped (I used fresh non-frozen)
• 2 tsp chopped fresh tarragon
• 4 hot dog buns
• 4 pieces romaine or green-leaf lettuce (I used boston lettuce instead)
• Potato chips, for serving
• Kosher Dill Pickle spears

Instructions:

1. In a large bowl, whisk together the mayonnaise mustard, brine and 1/4 tsp pepper.

2. Add the shrimp, cornichons and tarragon and toss to combine.

3. Line the buns with the lettuce and top with the shrimp mixture. Serve with chips, if desired.

Makes 4 sandwiches. Prep time: 10 minutes  Total time: 15 minutes

From: http://christinacooks.blogspot.com/2011/08/creamy-shrimp-rolls.html originally Woman’s Day