Grilled Spicy Shrimp Roll
“This is my local version of a lobster roll. It’s the perfect pupu to share at summer gatherings.” - Chef Guylen Shimabukuro, King’s Hawaiian Culinary Intern
Ingredients
- 2 pounds 16/20 Shrimp
- 1 package Spicy mayonnaise
- 2 tablespoons Butter
- 1 package King’s Hawaiian Savory Butter Rolls
- Rice Krispies, as desired
- Salt, to taste
- 8 teaspoons Green onions
Instructions
- In a pot, boil water and add salt.
- Add in shrimp and cook until internal temperature reaches 145°F.
- Remove shrimp and cool in a bowl of ice water.
- Cut shrimp into mac-nut sized pieces and toss in spicy mayo.
- Cut King's Hawaiian Savory Butter Rolls about 3/4 of the way down to create a split-top roll.
- In a pan, melt the butter and toast rolls on both sides until golden brown.
- Stuff shrimp mix in buns and top with Rice Krispies and green onions as desired and serve.
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