Shrimp Rolls

These are a delicious Southern twist on New England's lobster rolls.

3 quarts water
1 (3-ounce) package crab and shrimp boil seasoning
2 pounds unpeeled, large fresh shrimp
1/3 cup light mayonnaise
1 small onion, finely chopped
2 celery ribs, finely chopped
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon seasoned pepper
3 tablespoons butter or margarine
1 garlic clove, minced
8 French rolls, split
8 Green Leaf lettuce leaves (optional)
3 avocados, cubed (optional)

Bring 3 quarts water and crab seasoning to a boil in a Dutch oven; add shrimp, and cook, stirring occasionally, 2 minutes or just until shrimp turn pink. Drain and cool.
Peel cooked shrimp, and devein, if desired; coarsely chop shrimp.

Stir together mayonnaise and next 5 ingredients in a large bowl; stir in shrimp. Chill 2 hours.

Stir together butter and garlic, and spread evenly on cut side of bread halves. Bake at 375° for 10 minutes or until toasted.

Line each roll with a lettuce leaf, if desired. Spoon shrimp mixture evenly on each roll. Top with avocado, if desired.

Yield: Makes 6 to 8 servings
Southern Living, JULY 2003