INGREDIENTS
2 Tbsp. Old Bay seasoning or salt
1 lb. medium shrimp, peeled and deveined
2 extra large egg yolks
1 Tbsp. Dijon mustard
1 clove crushed garlic
¼ cup fresh basil
2 Tbsp. lemon juice
1 tsp. horseradish
1 ½ cups olive oil
½ cup chopped celery
4 hot dog buns or sub rolls, toasted and brushed with melted butter
sliced tomato and lettuce for topping
PREPARATION
• In a large pot, bring 8 cups water and the Old Bay seasoning or salt to a boil. Remove from heat and add shrimp. Cover and let sit 3 minutes. Prepare an ice bath. Drain the shrimp and submerge in the ice bath to cool.
• In the bowl of a food processor, combine egg yolks, mustard, garlic, basil, lemon juice and horseradish. Pulse to combine. With the processor running, drizzle in the olive oil until a thick aioli forms.
• Roughly chop the shrimp and toss with the celery and aioli. Pile on the hot dog buns or sub rolls and top with sliced tomato and lettuce.
This article appears in May 2016.