Ciabatta Shrimp Rolls with Tarragon Caper Mayonnaise Ciabatta Shrimp Rolls with Tarragon Caper Mayonnaise 6 servings

Mix first six ingredients in medium bowl until combined. Mix in celery, and add salt and pepper to taste. Place mixture in refrigerator, and chill for two hours to allow the flavours to marry. Toss shrimp in red pepper salad dressing, and chill. Lightly butter cut side of ciabatta buns, and heat griddle or large non-stock frying pan over medium heat. Add rolls, buttered side down, and cook until golden, 1-2 minutes. Remove from heat, and spread mayo mixture over bottom of each roll, and top with shrimp mixture. Garnish with tomato, avocado and lettuce, if desired.

Other Shrimp sizes:

-          Portico 16/20 Black Tiger Cooked P&D Tail-On Shrimp – Sysco Code 0744694
-          Portico 21/25 Black Tiger Cooked P&D Tail-On Shrimp – Sysco Code 0744783 
-          Portico 26/30 Black Tiger Cooked P&D Tail-On Shrimp – Sysco Code 0744791
-          Portico 31/40 Black Tiger Cooked P&D Tail-On Shrimp – Sysco Code 0744803
-          Portico 16/20 Black Tiger Raw P&D Tail-On Shrimp – Sysco Code 7753312
-          Portico 21/25 Black Tiger Raw P&D Tail-On Shrimp – Sysco Code 7753452
-          Portico 26/30 Black Tiger Raw P&D Tail-On Shrimp – Sysco Code 7753692
-          Portico 31/40 Black Tiger Raw P&D Tail-On Shrimp – Sysco Code 7753742
-           Portico 41/50 Black Tiger Raw P&D Tail-On Shrimp – Sysco Code 7753759