INGREDIENTS:
- 1 pound large raw shrimp, peeled and deveined
- 1/2 cup red bell pepper, finely diced
- 1/2 cup 1 large stalk of celery, finely diced
- 1/2 cup green onion, thinly sliced
- 1/2 cup mayonnaise
- 1/2 lemon, juiced
- 1/4 cup fresh dill, roughly chopped
- 2 tbsp. Botticelli Chef Select Cooking Extra Virgin Olive Oil
- 1/2 tbsp. minced garlic
- 1/4 tsp. fine sea salt
- Freshly ground black pepper, to taste
- 6 hoagie rolls
- Optional: pinch of Cajun seasoning for a mild kick
PREPARATION:
- Heat Botticelli Chef Select Cooking Extra Virgin Olive Oil in a large skillet over medium heat.
- Add minced garlic and cook until fragrant, about 30 seconds.
- Add the shrimp, salt, pepper, and Cajun seasoning. Sauté for 2–3 minutes per side, or until the shrimp are pink and cooked through.
- Add 2 tbsp. of the fresh lemon juice over the shrimp, toss to coat, and remove from heat. Let cool completely before assembling the salad.
- In a large bowl, combine the cooled shrimp, bell pepper, celery, and green onion.
- Add mayonnaise, remaining lemon juice, dill, salt, and pepper. Gently mix until everything is evenly coated.
- Cover and refrigerate for at least 1 hour before serving to allow the flavors to develop.
- Place the hoagie roll on a cutting board and carefully slice into the roll on the top ensuring not to slice all the way through the roll. Using your hands, scoop out a bit of the insides and repeat with the rest of the rolls.
- Spoon the shrimp salad into the center of the rolls, serve and enjoy!
TIP:
Reserve the hoagie roll insides to make homemade croutons or bread crumbs for another recipe.