24 oz medium shrimp, peeled
3 tablespoons minced dill
1 tablespoon olive oil
1/4 lb sugar snap peas, chopped
1 bunch scallions, chopped
1/4 cup mayonnaise
2 tablespoons white wine vinegar (I used Colavita prosecco vinegar)
freshly ground black pepper
6 hot dog rolls
Preheat oven to 400. Line one baking sheet with foil. Set aside.
In a small bowl, toss together the shrimp, sugar snap peas, dill, salt, pepper and oil. Pour onto the baking sheet and arrange in a single layer. Roast for 10 minutes or until the shrimp is fully cooked.
Meanwhile, whisk together the vinegar and mayonnaise. Allow the shrimp to cool. Stir together the dressing, scallions, and the shrimp/sugar snap peas mixture until well coated in a medium bowl. Divide among hot dog rolls. Refrigerate leftovers.
When we left for our trip two weeks ago it was unseasonably cool and rainy. Then we spent nearly two weeks in London, Bath, Windsor and Lille where it was cool and rainy (I had to buy a scarf!) then came back to Baltimore where it is nearly 90, humid. What a change! For my first meal back I wanted to make something tasty but easy to ease back into dinner-making. Roasted shrimp has a great flavor and is super quick; only 10 minutes and doesn’t require boiling water in 90% humidity conditions. The snap peas add crunch like celery would but provided a more summery touch. A picnic perfect dinner! Think of it as a lobster roll‘s more affordable cousin.