Island-Style Jerked Shrimp Rolls


for the jerk marinade
1/4 cup extra virgin olive oil

1 TBSP lemon juice

1/2 tsp sea salt

1/2 tsp Jamaican Jerk seasoning  (Grace is a very good brand)

1 lb Key West Pinks or medium to large shrimp, peeled and deveined

for the flavored mayo:
3/4 cup mayonnaise

1/4 cup English cucumber/seedless cucumber

4 TBSP Fines Herbs seasoning OR mince
 the following:

2 TBSP fresh parsley
2 TBSP fresh chives
1  TBSP fresh tarragon

2  tsp fresh lemon juice

1/4 tsp sugar
Salt to taste

1/2 cup tomatoes, chopped

4 torpedo sandwich rolls
Shredded lettuce


Light the charcoal grill or turn the gas grill on to medium high flame.

Combine the marinade ingredients in a bowl. Add shrimp and marinate 5–10 minutes.

Blend together mayo, cucumber, Fines Herbs (parsley, chives, tarragon), lemon juice and sugar.

Set aside 1/3 cup of the mayonnaise mixture.
  Grill shrimp until cooked through, 1–2 minutes per side. toss into remaining mayonnaise, along with tomatoes.
Slightly splay open rolls and grill on both sides until just lightly toasted. Spread insides with some reserved mayonnaise; Fill rolls with some shredded lettuce and evenly distribute the shrimp filling among the four rolls.

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