Grilled Shrimp Rolls

Prepare the shrimp:

• Devein the jumbo shrimp and remove the shells, leaving the tails intact. Set aside.

Make the garlic butter sauce:

• In a bowl, combine the softened butter, crushed garlic, lemon zest, lemon juice, paprika, salt, pepper, chopped parsley, dill, and tarragon. Mix well to incorporate all the ingredients. Add a drizzle of olive oil to make the butter more saucy.

Coat the shrimp:

• Toss the shrimp in the compound butter sauce, ensuring that they are thoroughly coated. Allow the shrimp to marinate in the sauce for about 10-15 minutes. (or even overnight)

Skewer the shrimp:

• Thread the marinated shrimp onto skewers, leaving space between each shrimp. This will make it easier to grill and flip them.

Fire up the grill.

• Place the shrimp skewers on the grill and cook for about 1-2 minutes on each side until they are cooked through and have a nice color. If you want,, you can check the internal temperature of the shrimp, which should reach 145°F (63°C).
• While the shrimp are cooking, baste them with some additional compound butter, flipping them occasionally to ensure even cooking and to add more flavor.

Toast the buns:

• Brush the hot dog buns with some compound butter and place them on the grill to lightly toast them

Assemble! 

• Remove the shrimp from the skewers and chop them into smaller pieces. Take the toasted buns and fill them with the chopped shrimp. Garnish with some chopped chives for added freshness and flavor.
• Dive in!