During our first summer together, my boyfriend took me on a weekend trip to Boston.  It was my first time there and I wasn't really sure to expect since I had never traveled around the east coast, but when I left, one thing was for sure -- the seafood in the northeast rivals that on the west.  Our trip only lasted a few days, but I think during that time I consumed more lobster than any person in their right mind should.  Well even though I'd love to start my summer off every year with fresh lobster, it's not in my budget.  Instead, we kicked off the eve of summer (last week) by making some fresh shrimp rolls.

This recipe is very simple, great for big or small parties, and most importantly tastes out of this world.  The warm toasted bun topped with fresh organic shrimp, creamy celery, and a hint of tarragon, paired with an ice cold beer made it the perfect meal to kick off the heat wave that ensued the next day.

Shrimp Rolls serves 4

Ingredients - 1 1/2- lb fresh (organic) shrimp - 4 split-top hot dog rolls - 4 stalks of celery with leaves, finely chopped (substitute: cucumbers) - 2 tbsp of mayonnaise (substitute: 8 tbsp butter and 1tbsp. fresh lemon juice) - 1 tbsp fresh tarragon, chopped - Salt and freshly ground pepper

Directions In a medium saucepan, bring 2-3 cups of water to boil.  Cook shrimp until light pink (about 2-3 minutes), immediately remove from heat and place in a cold bath for about 30 seconds, then chop shrimp.  In a large bowl, combine shrimp, celery, mayonnaise (or substitute), tarragon, salt and pepper..  Refrigerate for about 20-30 minutes.

Before serving, toast hot dog buns over a skillet (or grill/ oven), fill each bun with shrimp mixture.  Enjoy!

+BLOVIN’+