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Give lobster rolls the heave-ho with these tasty shrimp rolls. Refrigerate any additional red pepper mayonnaise in a covered container.

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  • 4 Villaggio® Toscana Extra Soft Sausage Buns
  • 1 tbsp (15 mL) olive oil
  • 1 clove garlic, minced
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) hot pepper flakes
  • 1 lb (500 g) jumbo peeled deveined shrimp (16-20 count)
  • 1/4 cup (60 mL) chopped roasted red peppers
  • 1/2 cup (125 mL) mayonnaise
  • 1 cup (250 mL) arugula
  • Lemon wedges


1. Mix together olive oil, garlic, salt and hot pepper flakes; toss with shrimp.

2. Preheat grill to medium-high; grease grates well. Thread shrimp onto soaked bamboo or metal skewers. Grill shrimp, turning once, for 4 to 5 minutes or until grill-marked, pink and opaque.

3. In food processor or blender, purée red peppers. Add mayonnaise; blend until smooth.

4. Spread red pepper mayonnaise over buns; sandwich shrimp and arugula in buns. Serve with lemon wedges.

Tip: To roast red peppers, place peppers on foil-lined baking sheet and broil, turning to char all sides. Place in a plastic bag to steam. Peel off charred skins and remove seeds and stems. Chop and use as desired.