All-American Cookout Menu
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Author:
Suzanne Whitehead
Ingredients
1 pound, Large Shrimp
¼ cup (1 stalk) Celery, finely chopped
¾ cups mayo
1 teaspoon Hostess Provisions Pickled Shrimp Seasoning
Juice of ½ Lemon
8 brioche hot dog buns
Green leaf lettuce (optional)
Tomato slices (optional)
Choice of potatoes
Grilled Shrimp Salad Rolls
Red, White, and Blue Potato Salad
Directions
Grilled Shrimp Salad Rolls
Peel and devein the shrimp, removing the tails
Season with salt and pepper and coat with a drizzle of oil
Skewer the shrimp on to skewers and place in the fridge until the kettle is ready to grill.
Grill shrimp and then set aside to cool to room temperature.
In a bowl, mix together cooled grilled shrimp, celery, mayo, and Pickled Shrimp Seasoning.
Squeeze in lemon juice and continue to mix until the shrimp are coated in mayo. Serve immediately or let the flavors of the salad marinate in the fridge for a few hours or overnight.
Serve on toasted buns with lettuce, tomato, and a pinch ofPickled Shrimp Seasoning.
Red, White, and Blue Potato Salad
Parboil the potatoes (barely fork tender)
Toss with olive oil and place on skewers on the Grill.
Grill until tender, remove from skewers and toss with thin, shredded red onion and a whole grain Dijon mustard and red wine vinaigrette. (You can make this dressing from scratch or add the mustard to a store brand red wine vinaigrette.)
Garnish with herbs of choice, e.g., chives, parsley, basil, oregano