New England Spring Roll

New England Shrimp Roll




12 New England buns


2lb cooked shrimp peeled deveined rough chopped

1/4 red onion minced

1 poblano pepper diced

2 stalks celery diced

1 cup mayo

2 tablespoon Dijon

1 tablespoon old bay

2 lemon zest

1 tablespoon tarragon

Celery tops to garnish


Mix all ingredients and stuff into toasted New England buns. Garnish with celery tops.

Recipe by:

Chef Paul Smith