Shrimp Salad Rolls with Tarragon

This salad - creamy in texture with crunchy bits of celery and plump shrimp is a nice change from tuna or chicken salad - and we can't all afford lobster. Tarragon adds a warm, aromatic flavor with a peppery bite! Warm, toasty buttered rolls make the sandwich!

Ingredients
2 lbs. large shrimp (easy-peel frozen) 3/4 cup finely chopped celery 1/2 cup mayonnaise 1/4 cup thinly sliced fresh chives 1 Tbsp. finely chopped tarragon 1 Tbsp. fresh lemon juice Salt and Pepper Old Bay Seasoning 6 Hot Dog Rolls, New England Style split top preferably

• Bring a large pot of well-salted water to a boil over high heat.  Add the shrimp and cook, stirring, until the shrimp begin to float to the top.  Boil for 2 minutes.  Drain in a colander and run under cold water to stop the cooking.  Shell the shrimp and cut into 1/2-inch pieces.
• In a large bowl, stir the celery, mayonnaise, chives, tarragon, lemon juice, 1/4 tsp. salt and 1/4 tsp. pepper.
• Spread sides of rolls with softened butter.  Heat in a non-stick skillet and until browned on both ends.
• Spoon the shrimp salad into the rolls and sprinkle with Old Bay Seasoning.

Serves 6

~Adapted from Fine Cooking