Shrimp Rolls

When we vacationed in Boston a few year back, I put lobster rolls at the top of my to do list. With 3 teenagers at home I can't afford lobster for my version but shrimp makes a delicious substitute.

Cook's Notes- If it's too hot to heat up the stove. You can skip the cooking step for the shrimp and use pre-cooked shrimp from the store.

Makes enough to fill 8 rolls

2 pounds of raw shrimp, with shell on
4 lemons
1/4 cup Old Bay Seasoning
4 cloves of garlic
1/4 cup light mayo
1/2 cup plain low-fat greek yogurt
2 tablespoons fresh dill leaves
5 green onions
1/2 of a cucumber peeled and seeded
3 stalks of celery
salt and pepper
8 hot dog buns
half cup of melted margarine or butter

In a 5 quart pot, place the shrimp,3 lemons that you have cut in half, old bay and 3 whole garlic cloves. Fill pot with enough cold water to cover the shrimp. Bring to a boil and cook until shrimp just turns pink. Drain off the water, pick out the lemons and garlic and let the shrimp cool. Peel the shirmp and dice into chunks. Place the diced shrimp into a large bowl. Dice three of the green onions, cucumber and celery. Add these to the shrimp and set aside. In a blender add 1 clove of garlic, juice of 1 lemon, 2 diced green onions and dill. Blend until smooth. Turn off the blender and add the mayo, greek yogurt, large pinch of salt and pepper. Blend until well combined. Pour enough of the dressing onto the shrimp and veggies to coat. Heat a griddle, open the hot dog buns flat and brush the inside of the bun with melted margarine or butter. Place the buns inside down on the hot griddle and cook until inside of the bun just browns.( a couple of minutes) Remove buns from griddle and fill with the shrimp salad. Serve.