This take on the famous lobster roll features shrimp instead. An easy cocktail sauce of ketchup and horseradish tops it off.
- 12 to 15 small shrimp, peeled and deveined
- Hotdog bun
- Bibb or Boston lettuce leaves
- 2 tablespoons ketchup
- Celery, chopped
Bring a small saucepan of water to a boil; reduce to a simmer and cook shrimp until opaque throughout. Drain and let cool. Line a lightly toasted hotdog bun with Bibb or Boston lettuce leaves; place shrimp on lettuce. Mix together ketchup with horseradish and chopped celery to taste; spoon cocktail sauce over shrimp.