Ever since my trip to New England earlier this summer, I can’t get lobster rolls off the brain. Dreamy, creamy lobster placed on a grilled bun… yes please!
This past weekend, I was flipping through my latest Everyday Food and happened upon this recipe for shrimp rolls with smoked paprika remoulade. After calling numerous stores, we hunted down rock shrimp and sherry vinegar at Whole Foods, and practically skipped all the way home, mouths watering, to prepare this ridiculously simple dinner. It took all of 20 minutes; the longest prep time was to pre-heat the oven for the taters and buns.