Last week, I was watching Kelsey Nixon's sandwich episode well after dinner and found myself dying for a sandwich. Especially, since deli meats are currently off-limits to me, I haven't been able to enjoy too many sandwiches lately. So, inspired by her Shrimp Po' Boy Sandwich, I decided to make a non-fried New England-style version last night…which are essentially shrimp rolls. Here's how…

What you'll need:
— demi baguette
— lettuce
— tomato
— 1 lb. of shrimp {I purchased pre-cooked tiny bay shrimp but you could use larger ones or use fresh shrimp}
— shallot
— salt
— pepper
— mayonnaise
— stone ground mustard {the kind with seeds}
— sweet relish
— cayenne pepper
— optional: grated parmigiano reggiano

Here's how:
1. Although I purchased shrimp that was already cooked, it was slightly frozen, so I gave it a quick sauté with half a chopped shallot, olive oil, and some salt and pepper to make sure it was throughly cooked.
2. Drain any excess liquid and put shrimp in a large bowl.
3. Add 1/2 cup of mayonnaise, 1/4 cup of ground mustard, three teaspoons of relish, and a couple shakes of cayenne pepper. Mix with shrimp. Taste and add more of any of the above mentioned ingredients so there's a balance of creamy, tangy, and a bit spicy {if you like it spicy}. Finally, stir in a small handful of grated parmigiano reggiano for extra texture and flavor.
4. Slice open a baguette and top with lettuce, tomato slices, and your shrimp concoction. Enjoy!

{photos by Oh Joy}