- 1/4 cup extra virgin olive oil, plus extra for brushing
- 1 tablespoon rosemary leaves
- 1 lemon, zested
- 3 cloves garlic, minced
- 40 large shrimp, shelled and deveined
- 1/2 cup mayonnaise
- 2 scallions, finely chopped
- 3 cornichons, finely chopped
- 1 shallot, finely chopped
- 1 large stalk celery, finely chopped
- 2 teaspoons minced tarragon
- 1 teaspoon sherry vinegar
- 1/2 teaspoon sweet paprika
- 1/4 teaspoon celery seeds
- Salt and freshly ground pepper
- 1 tablespoon gin
- 1 tablespoon dry sherry
- 8 hot dog rolls (preferably potato rolls), split
- 8 large sorrel or arugula leaves
- In a large shallow dish, combine 1/4 cup of the olive oil with the rosemary, lemon zest and two-thirds of the garlic. Stir in the shrimp and refrigerate for 2 to 4 hours.
- In a bowl, stir the mayonnaise with the scallions, cornichons, shallot, celery, tarragon, sherry vinegar, paprika, celery seeds and the remaining minced garlic. Season with salt and pepper.
- Light a grill. Toss the shrimp with the gin and sherry. Thread the shrimp onto 8 skewers; season with salt and pepper. Grill the shrimp over a hot fire until lightly charred and cooked through, 3 minutes per side; let cool slightly. Stir the grilled shrimp into the mayonnaise dressing.
- Brush the cut sides of the hot dog rolls with olive oil and grill until toasted. Place a sorrel leaf in each roll, spoon the shrimp salad into the rolls and serve.