Shrimp Rolls

There's nothing quite like a fresh lobster roll on the shores of Maine, but when you can't get there and you can't afford lobster to make them at home, shrimp makes a delicious second-best. Bright lemon zest and parsley combined with creamy mayo and spicy Old Bay are a most delectable way to serve up these shrimp rolls for a light lunch.

Hands-On Time: 10 minutes
Ready In: 15 minutes
Yield: Serves 6

1 pound shrimp in-shell
1/4 cup celery diced small
1/2 cup mayonnaise
2 Tablespoons sour cream
1 teaspoon Old Bay or other seafood seasoning
1/2 teaspoon lemon zest
1 Tablespoon fresh flat-leaf parsley - chopped
1 teaspoon salt
6 small potato rolls (hot dog size works best)

1. Cook shrimp in-shell in boiling salted water until pink - about 3-4 minutes. Drain and rinse in cold water.
2. Remove shells from shrimp and cut meat into chunks.
3. Combine mayonnaise, sour cream, seafood seasoning, lemon zest, parsley and salt and stir well. Add celery and shrimp and toss to coat. Refrigerate up to 24 hours or serve immediately.
4. Spoon into rolls and serve.