I think I came up with what may be an untoppable menu for lunch at the beach, if I do say so myself. Shrimp rolls, potato chips, and lemonade. I made a tray of these at my sister’s beach house last year and think I’m going to have to make a ritual out of it. If I’m invited back.
1. Remove the shells from a pound of large shrimp (if they are not already shelled) and boil them for 2 minutes, or until cooked through. Cool.
2. In a medium bowl, combine about 2 tablespoons mayo, 1 tablespoon red-wine vinegar, half a finely chopped red pepper, a handful of fresh dill, salt and pepper, and a squeeze of lemon.
3. Add the shrimp and toss.
4. Toast 8 hot-dog buns and butter them when they’re done. Stuff the buns with shrimp salad and sprinkle with a little paprika.
5. Save extras for the lunchbox.